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 about 3/4 full. 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.