BROWN BUTTER PUMPKIN CAKE with CARDAMOM AND SAFFRON
 
Prep time
Cook time
Total time
 
BROWN BUTTER PUMPKIN CAKE with CARDAMOM AND SAFFRON CAKE A smooth, nutty, moist cake filled with spices and warmth. It tastes better warm and even better the next day. Travels well .
Author:
Recipe type: cake,dessert
Serves: 10
Ingredients
  • 1 cup pumpkin purée(canned or fresh(better))
  • 1 cup all-purpose flour
  • ⅔ cup almond meal
  • 1½ tsp baking powder
  • 1 tsp freshly ground cardamom
  • ½ tsp saffron threads
  • 1 cup brown butter(2 sticks unsalted butter browned on low heat)
  • 1⅓ cup sugar
  • ¼ tsp salt
  • 3 large eggs
  • lemon zest
Instructions
  1. Preheat oven to 325 degrees. Sift all-purpose flour, baking soda, baking powder, salt and keep aside.
  2. In a large bowl, add the brown butter, saffron. Add the eggs and mix well.
  3. Add the pumpkin purée, and mix well.
  4. Add the sugar, mix. Now, add the dry ingredients along with almond meal. Mix lightly and do not over mix.
  5. Pour in a greased pan and bake at 320 degrees for approximately 45 minutes. Check after 40 minutes, if the top is browning faster, reduce the temperature and move it to the lowest rack in your oven.
  6. Take it out and immediately sprinkle some lemon zest when it's hot. Or serve with some whipped creaqm.
  7. Let it cool and serve with some cool maple yogurt or light whipped topping.
Notes
Note: I used canned pumpkin purée not the pumpkin pie filling. The fresh pumpkin purée is best.
Make Brown butter by slowly simmering unsalted butter until it turns lightly brown and use only the top and the dirt is left behind.
I've used cardamom, you could use any spices of your choice.
You could use pumkin butter and use ¾ cup of that and ⅓ cup less of sugar.
You could use full brown sugar too, it's perfect.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2014/11/24/brown-butter-pumpkin-cake-with-cardamom-and-saffron/