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
