Gluten Free Pumpkin and Pecan Cake

Name: Gluten Free Pumpkin and Pecan Cake
Total time: 1 h 40 min
Yield: 1
Ingredients: 9 ounces gluten-free Chocolate cookie; 0.667 cup butter; 0.5 cup Pecan (chopped); 14 ounces Pumpkin (e. g. Muscade de Provence, peeled and diced); 0.667 cup double cream; 0.375 cup Coconut milk; 0.667 cup brown sugar; 3 eggs; ground cinnamon; Ginger powder; ground Nutmeg; 1.5 cups Pecan; 2 tablespoons smooth Marmalade; 2 tablespoons Rum

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Health Score:

5,4 / 10

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

479

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	479 kcal	(23 %)
Protein	5.44 g	(6 %)
Fat	38.46 g	(33 %)
Carbohydrates	30.25 g	(20 %)
Sugar added	7.77 g	(31 %)
Roughage	2.12 g	(7 %)

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more nutritional values

Vitamin A	465.89 mg	(58,236 %)
Vitamin D	0.71 μg	(4 %)
Vitamin E	2.89 mg	(24 %)
Vitamin B₁	0.18 mg	(18 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	1.86 mg	(16 %)
Vitamin B₆	0.08 mg	(6 %)
Folate	33.44 μg	(11 %)
Pantothenic acid	0.35 mg	(6 %)
Biotin	0.19 μg	(0 %)
Vitamin B₁₂	0.36 μg	(12 %)
Vitamin C	3.57 mg	(4 %)
Potassium	268.15 mg	(7 %)
Calcium	46.05 mg	(5 %)
Magnesium	41.48 mg	(14 %)
Iron	1.69 mg	(11 %)
Iodine	17 μg	(9 %)
Zinc	1.32 mg	(17 %)
Saturated fatty acids	16.12 g
Cholesterol	85.98 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cake approx. 20 cm diameter

For the base: 9 ounces
gluten-free Chocolate cookie; ⅔ cup
butter; ½ cup
Pecan (chopped)

For the filling: 14 ounces
Pumpkin (e. g. Muscade de Provence, peeled and diced); ⅔ cup
double cream; ⅜ cup
Coconut milk; ⅔ cup
brown sugar; 3
eggs; ground cinnamon; Ginger powder; ground Nutmeg; 1 ½ cups
Pecan; 2 tablespoons
smooth Marmalade; 2 tablespoons
Rum

How healthy are the main ingredients?

Pumpkin Coconut milk egg cinnamon Nutmeg

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Preparation steps

Line a cake tin with greaseproof paper.

Place the biscuits in a plastic bag and crush with a rolling pin.

Melt the butter and stir in the crushed biscuits and the chopped nuts. Transfer the mixture to the cake tin and press down evenly creating an edge. Chill in the fridge.

Place the pumpkin in a pot, cover with a little water and cook for around 15 minutes.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Drain the pumpkin, leave to cool and then purée. Stir in the double cream, coconut milk, sugar, eggs and a pinch each of cinnamon, ginger and nutmeg.

Pour half into the chilled base, top with some pecan nuts and then add the rest of the mixture. Spread evenly and bake for around 45 minutes. Remove from the oven and leave to cool.

Heat together the marmalade and the rum. Pour over the cake and top with the remaining pecan nuts. Carefully remove from the tin and serve.