notes from the original recipe:
This cake is big (very big!) and beautiful and is, IMO, better the next day (or when cooled at least), as that gives the butterscotch flavour a chance to develop.
It's very good as a dessert cake (with a dollop of cream), also freezes well. Keeps well for a few days due to the amount of butter.
BUTTERSCOTCH ALMOND CAKE
375g softened butter, chopped
410g Gluten free SR flour
320g brown sugar (light brown sugar, not dark brown sugar)
Preheat oven to 140C. You'll need one large cake tin, or several smaller ones.
Place almonds in the tmx bowl. Make into meal by chopping for 30 seconds speed 8
Add all other ingredients and mix by starting on speed 4 and turning up to speed 5 over 30 seconds. scrape sides down and mix on speed 5 for another 5 seconds.
Pour into tins and bake for 1 hour to 1 hour, 15 minutes or until skewer inserted in middle comes out clean (cover cake with foil if over-browning during cooking.) Check after 1 hour
Let cake cool before cutting it or turning it out.
Serve with thickened cream.
Recipe is from SuperFood Ideas, August 08.