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Gluten Free Pumpkin and Pecan Cake

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Gluten Free Pumpkin and Pecan Cake
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
479
calories
Calories
0
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Ingredients

for
1
cake approx. 20 cm diameter
For the base
9 ounces
gluten-free Chocolate cookie
cup
½ cup
Pecan (chopped)
For the filling
14 ounces
Pumpkin (e. g. Muscade de Provence, peeled and diced)
cup
double cream
cup
cup
3
ground cinnamon
ground Nutmeg
1 ½ cups
2 tablespoons
smooth Marmalade
2 tablespoons

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)
Calorie479 kcal(23 %)
Protein5.44 g(6 %)
Fat38.46 g(33 %)
Carbohydrates30.25 g(20 %)
Sugar added7.77 g(31 %)
Roughage2.12 g(7 %)
Vitamin A465.89 mg(58,236 %)
Vitamin D0.71 μg(4 %)
Vitamin E2.89 mg(24 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.86 mg(16 %)
Vitamin B₆0.08 mg(6 %)
Folate33.44 μg(11 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C3.57 mg(4 %)
Potassium268.15 mg(7 %)
Calcium46.05 mg(5 %)
Magnesium41.48 mg(14 %)
Iron1.69 mg(11 %)
Iodine17 μg(9 %)
Zinc1.32 mg(17 %)
Saturated fatty acids16.12 g
Cholesterol85.98 mg
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