Teff Cake in a Pumpkin


When I saw the Food Network Magazine cake baked in a pumpkin , I knew I'd have to try it.  The edible vessel seemed a perfect baking mold for my teff cake recipe, as it offers the gluten free cake a structure and adds moisture to an otherwise dry and crumbly pastry. My hunch proved right and the finished dessert was perfect. First my cake recipe, then a modified version of the magazine's butterscotch sauce and baking instructions.

Teff and Cocoa Sponge Cake

(10 servings)

Sift cocoa in bowl.  Mix with flour.
5 tablespoon unsweetened cocoa (not the Dutch processed kind)
1/2 cup teff flour

Combine eggs, sugar and salt in bowl of electric mixer with whisk attachment.  Beat on high speed 5 minutes.  
4 eggs
1/3 cup sugar
1/8 teaspoon salt

Heat buttery sticks, melt and pour into deep reserved bowl.
3 tablespoon vegan buttery sticks

Remove mixer bowl with whipped egg-sugar-salt mix.  Fold in 1/3 of the flour-cocoa mix.  Repeat with half the remaining flour, then the rest of the flour.  

Scrape 1/4 of the batter into the hot butter.  Fold until butter is completely blended.  Scrape batter over the remaining butter and fold just until blended. 


Spoon batter into prepared pumpkin. Do not place lid on pumpkin! Bake at 350 F for 40 minutes. Reduce oven temperature to 300 F and bake for another 40 minutes. Allow to cool for 3-4 hours.

To prepare pumpkin for baking, cut off the top. Remove pulp and seed. Place pumpkin onto a baking sheet lined with parchment paper.

Butterscotch Sauce

Melt butter over medium heat. 
4 tablespoon butter

Add sugar.
1/3 cup brown sugar.

Cook for 2 minutes, stirring.

Whisk in the milk and cook for 10 minutes, stirring often.
1/2 cup evaporated skim milk.

Remove from heat. Stir in spice, salt, vanilla and bourbon.
1/4 teaspoon pumpkin pie spice
Pinch of salt
2 teaspoon vanilla
2 teaspoon scotch

Serve with vanilla ice cream.