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 puree, 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 50 minutes. Check after 40 minutes, if the top is browning faster, reduce the temperature. Take it out and immediately sprinkle some lemon zest when it's hot. Let it cool and serve with some cool maple yogurt or light whipped topping.
I of course thought of brownbutter, as I knew it would complement the cardamon but also thought of cornmeal as well and after a few tries, eventually canceling out flavorless flours, I also went with almond flour
Last Thanksgiving, I made a four-layer pumpkincakewith lots of fall spices that my dad declared "the best cake he'd ever tasted", so I tweaked that recipe to replace the pumpkinwith lots of grated carrots and applesauce, which, along withbuttermilkandbrown sugar, gave the cake such a moist, dense richness