March 29, 2018
Desserts, Cakes, 8 or 9 Inch,
Eggs, Oven Bake, Stove Top, Gluten-Free, Vegetarian, Flour, Spices more
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"If made with the suggested flours this is a gluten free 8" cake.
Recipe source: Sift (Spring 2017)"
Preheat oven to 350 degrees F. Grease an 8" round cake pan and line the bottom with a circle of parchment paper.
In a saucepan over medium heat melt butter in a saucepan and cook until milk solids start to caramelize and smell of toasted nuts. Remove pan from heat and let cool to room temperature.
In a mixing bowl combine flours and the rest of the dry ingredients (--cardamom). In a separate bowl whisk together the wet ingredients (eggs - orange zest plus the cooked brown butter).
Pour the wet ingredients into the dry ingredients and whisk to combine. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let the cake cool in the pan for a few minutes. Invert onto a cooling rack to finish cooling completely. Before serving, dust the top with confectioners' sugar and sprinkle the edge with rose petals and chopped pistachios.
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