Image for illustration onlyGluten-freePeanut-freeSesame-freeVegetarianContains dairy
Gluten-Free Pumpkin Cake with a Crisp Layer
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free pumpkin cake with a crisp layer, canned pumpkin puree are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Medium
Instructions
Servings:8
- 1Heat the oven to 175 degrees Celsius.
- 2Grease and place baking paper in a 23 cm diameter baking dish and set aside.
- 3In a medium bowl, mix the pumpkin puree, condensed milk, eggs, sugar and pumpkin pie spice until the mixture is smooth.
Nutrition
- Calories
- 617
- Protein
- 6.2g
- Carbs
- 57.4g
- Sugar
- 52.9g
Chef tips
Try using chopped hazelnuts instead of chocolate for a different flavour. Refrigerate before slicing for a neater presentation.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free pumpkin cake with a crisp layer, canned pumpkin puree are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.