Gluten Free Burnt Butter Cake

You are here:

Print to PDF

[X]

Print recipe

Gluten Free Burnt Butter Cake

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

Ingredients

12 slice(s)

Cake batter

160 grams Butter
400 grams tin cannellini beans, (rinsed and drained)
150 grams S.R Gluten Free Flour
1 tablespoon baking powder GF
1 teaspoon salt
1 1/2 teaspoon Cinnamon.
1 1/2 teaspoon ginger powder
3/4 teaspoon baking soda/bicarb
1 teaspoon allspice
230 grams sugar
3 eggs, large
250 grams sour cream
1 tablespoon vanilla extract

Add to shopping list

6

1h 28min

Preparation 8min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Gluten free

Recipe's preparation

1.pre heat oven to 160-170 C.

2. place butter in a non-stick pan. melt and stir over moderate heat until slightly caramelised. HINT: turn off heat as it will cook for another few minutes, be carful not to burn. The butter should look golden brown. Leave in pan until required.

3. put all other ingredients in thermomix. mix at speed 5 until nicely combined. May need to scrape down bowl once.

4.while mixing on speed 1 slowly add buter though lid hole.

5. pour mixture into 20-24cm tin of choice (Silicone, or greased/lined metal)

6. bake for about 50 minutes or until a scewer can be inserted and comes out clean.

Accessories you need

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.