cake tins (either for up to 24 individual mini cakes or 2 x 8 inch round tins for larger cakes)
60gtapioca starch flour
45gpotato starch flour
50gground walnutsgrind at home
160gsoft light brown sugar
1½tspGF baking powder
½tspfine sea salt
270gpumpkin pureetinned or home-made
100gcoconut oil melted
To make the cakes
Prepare your chosen cake tins(s) by base-lining with baking paper (see NOTES).
Pre-heat the oven to 180 C/350 F/Gas 4.
Weigh and mix together the flours, ground walnuts, sugars, baking powder, xanthan gum, spices and salt, making sure all lumps are completely broken down. TIP - weigh into an airtight container and shake vigorously. Set aside.
In a large bowl, beat together the eggs, pumpkin puree, melted coconut oil and vanilla extract until well-blended and airy.
Add the dry ingredients and fold through until just evenly blended.
Add the chopped walnuts and fold these into the mixture.
Spoon into the baking tins (about half full) and bake for 15 to 18 mins (small cakes) or 25 to 35 minutes (large cakes) until the top is firm and a skewer inserted into the centre comes out clean.
Once baked, remove the cakes from the tins to a wire rack to cool completely.
Optional - Icing instructions for marzipan + fondant Spider Web Cakes (see NOTES for ingredients and links to recipes)
When cool (and if wanting to ice a flat top) cut a slither from the top to give a flat surface.
Spread the surface of each cake with warmed apricot jam using a pastry brush.
Roll out the marzipan into a layer a couple of millimetres thick and cut out pieces the correct size and shape for the cakes using a cookie cutter/template.
Place a piece of marzipan on top of the apricot jam of each cake and gently press to stick.
Drizzle each cake with fondant to cover the surface.
If you are making spiders web decorations, carefully drizzle a spiral shape of chocolate sauce (using a small-nozzled bottle) onto the top of the fondant (before it has set completely).
immediately drag a toothpick from the centre of the spiral outwards to make a web pattern.
Leave to set completely.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The mixture should make approx 20 to 24 mini cakes or 2 x 8 inch single layer cakes.To make Spider Web Cakes : Marzipan – Either shop bought (GF) or home-made marzipan from this recipe (about half quantity) + a little apricot jam – warmed to spread and stick.Fondant - Use a few spoons fondant softened to drizzle-point as in this recipe – coloured as you wish. You'll need no more than about 100g worth of icing.Chocolate Sauce (for spider web decoration) – Use either shop bought, or home-made from this recipe (approx one-third quantity).