Gluten-Free Pumpkin And Cinnamon Cake

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Great British Chefs
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3 medium eggs, beaten

200 ml sunflower oil

300 g light muscovado sugar

375 g grated peeled pumpkin (it’s easiest to do this using a food processor with a grater blade)

The zest of 1 large orange

265 g rice flour

1 tsp. GF baking powder

1 tsp. bicarbonate of soda

½ tsp. freshly grated nutmeg

2 tsp. ground cinnamon

A pinch of salt

75 g soft, unsalted butter

150 g icing sugar

1 tsp. ground cinnamon

1 tsp. vanilla extract

A splash of milk if needed

6 gluten-free digestive biscuits

1 level tbsp. cocoa, sifted

25 g butter, melted

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