Fall Pumpkin Cake

Preparation Time: 10 minutes 

Cooking Time: 35 minutes 

Servings: 6 

Ingredients: 

43g pecan pieces 

5 gingersnap cookies 

43g light brown sugar 

90ml butter, melted 

3 eggs 

2.5g vanilla extract 

150g pumpkin purée 

30g sour cream 

75g flour 

32g tapioca flour 

2.5g cornstarch 

75g granulated sugar

2.5g baking soda 

5g baking powder 

5g pumpkin pie spice 

150g mascarpone cheese 

171g powdered sugar

5g cinnamon 

30g butter, softened 

15g milk 

15g flaked almonds 

Directions: 

1. Blitz the pecans, gingersnap cookies, brown sugar, and 45ml of melted butter in a food processor until combined. Press mixture into the bottom of a lightly greased cake pan. 

2. Preheat air fryer at 176ºF. In a bowl, whisk the eggs, remaining melted butter, 2.5g of vanilla extract, pumpkin purée, and sour cream. 

3. In another bowl, combine the flour, tapioca flour, cornstarch, granulated sugar, baking soda, baking powder, and pumpkin pie spice. 

4. Add wet ingredients to dry ingredients and combine. Do not overmix. Pour the batter into a cake pan and cover it with aluminum foil. Place cake pan in the frying basket and Bake for 30 minutes. 

5. Remove the foil and cook for another 5 minutes. Let cool onto a cooling rack for 10 minutes. Then, turn cake onto a large serving platter. 

6. In a small bowl, whisk the mascarpone cheese, powdered sugar, remaining vanilla extract, cinnamon, softened butter, and milk. 

7. Spread over cooled cake and cut into slices. Serve sprinkled with almonds and enjoy! 

Nutrition:

Calories: 267kcal; 

Fat: 10g; 

Carbs: 12g;

Protein: 9g