Gluten-free brown butter spice cake

Inspired by a recipe that Heidi Swanson posted on 101cookbooks.com, I’ll maybe no longer wait to remodel it to gluten-free!

I determined to switch for a brown-rice/quinoa flour mix, with a exiguous of potato starch to do away with issues together and gives lightness. If you occur to haven’t yet tried quinoa flour, it is improbable. Certain, it has a solid flavour that will doubtless be off-inserting to some. However paired with equally solid flavourings love the garam masala and additionally with the enchanting sweetness of the roasted pumpkin puree, its grassiness is quite undetectable. It adds an handsome light texture to baked items, as properly as important wished moisture in gluten-free baking. —Emma Galloway | My Darling Lemon Thyme

Directions

1. Soften the butter in a exiguous pot over medium warmth unless it smells savory and nutty, love shortbread biscuits. Between 8-10 minutes. Roam slowly, and switch down if you see the butter solids starting to coloration too important or too rapidly. Rep away from the warmth, add the coconut oil, give it all a exiguous of swirl and build to icy a exiguous of whereas you put together the relief of the cake ingredients.
   
2. Preheat the oven to 180 C/350 F. Butter and flour (use extra rice flour) a 22cm/8 ½ dart ring tin. Sift the brown rice flour, quinoa flour, potato starch, baking soda, cinnamon, garam masala and salt correct into a medium bowl. Add the sugar and utilizing a sprint, completely combine your whole ingredients. Breaking any mountainous lumps of sugar up as you streak.
   
3. In a smaller bowl sprint the eggs, pumpkin puree and rice milk together, then add the cooled butter mixture. Mix with the dry ingredients and most of the sliced almonds. Mix to secure a soft batter. Pour into ready cake tin. Sprinkle with 1 1/2 Tablespoons of sugar and closing almonds. Bake for 35-40 minutes or unless a skewer inserted into the centre comes out heavenly. Rep away from oven and icy in the tin.
4. * To secure the roasted pumpkin puree: Roast chunks of peeled and seeded pumpkin with a splash of vegetable oil at 190 C/375 F unless cooked by means of. Puree with a stick blender unless soft.