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Toasted Marshmallow Spiced Pumpkin Cake (gluten-free)

Georgina
  • 100 minutes
  • Serves 12 to 14

INGREDIENTS

1 3/4 tsp

Ginger, ground

425 g

Pumpkin puree

5 tbsp

Pumpkin puree

7

Egg whites (210g)

5

Eggs

1/2 tsp

Allspice, ground

1 3/4 tsp

Baking powder

1 3/4 tsp

Bicarbonate of soda

500 g

Brown sugar, light

350 g

Caster sugar

1 3/4 tsp

Cinnamon

150 g

Marshmallow frosting

65 g

Millet flour

1/2 tsp

Nutmeg, ground

80 g

Oat flour

35 g

Potato starch

1 tsp

Salt

2 pinches

Salt

110 g

Sweet rice flour

30 g

Tapioca flour

2 3/4 tsp

Vanilla

455 g

Butter, unsalted