Rice Flour Cake (Pumpkin Cake)

Proceedings

1. In a bowl put the flour, sugar, and salt and mix.
2. Add slightly softened chopped butter, egg, and vanilla.
3. Mix first with a ladle, then turn the dough out onto a work surface and work it quickly with your hands so it doesn’t get too hot until smooth. Wrap it in plastic wrap and let it rest 1 hour in the refrigerator.
4. Peel the pumpkin, cut it into chunks, wrap it in aluminum foil, add cloves and bake at 180 degrees for 40 minutes.
5. Remove the pumpkin from the oven, blend it by removing the nails or mash it with a fork and let it cool.
6. Remove the shortbread from the refrigerator, roll it out with a rolling pin to a thickness of half an inch.
7. Line a round baking pan 22-24 cm in diameter with shortcrust pastry, prick with a fork, cover with aluminum foil, fill with dry pulses or white baking weights, and bake for 10 to 12 minutes.
8. Recompact the leftover shortcrust pastry and roll it out again to a thickness of 3 mm.
9. Cut the dough with a cookie cutter or a sac a poche nozzle about 2 cm (1 inch) thick. Arrange the mini cookies on a baking sheet and bake in the oven along with the base for about 3 minutes.
10. Add the ginger, cinnamon, egg, sugar and cream to the pumpkin mix.
11. Pour the mixture over the pastry and continue baking for 15 minutes. Remove from the oven and allow the rice flour cake to cool completely before serving.

Thanks to Maddalena of Cucina Scacciapensieri for the recipe.