Gluten Free Pumpkin and Pecan Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
479
calories
Calories
Ingredients
for
1
cake approx. 20 cm diameter
- For the base
- 9 ounces
gluten-free Chocolate cookie
- ⅔ cup
- ½ cup
Pecan (chopped)
Preparation steps
1.
Line a cake tin with greaseproof paper.
2.
Place the biscuits in a plastic bag and crush with a rolling pin.
3.
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.
4.
Place the pumpkin in a pot, cover with a little water and cook for around 15 minutes.
5.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
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.
7.
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.
8.
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.
Health information
Exact nutritional values of this recipe
Nutritions
1 cake contains
(Percentage of daily recommendation)
(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 %) |
more nutritions
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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