PREPARATION 10 min COOKING 40 min TOTAL TIME 50 min

Ingredients:

250 gr pumpkin (without the skin)

230 gr plain flour

handful crushed walnuts

180 gr coconut sugar

100 ml sunflower oil

2 eggs

8 gr baking powder

1 spoon orange zest

1/2 tsp cinnamon

pinch of bicarbonate soda

pinch of salt

For the frosting (optional)

150 gr cream cheese

100 gr icing sugar

3 spoons milk

Method

1.Steam the pumpkin cut into cubes until tender, then blend it to a creamy puree.

2.In a bowl mix the dry ingredients: flour, sugar, baking powder, walnuts, cinnamon, bicarbonate soda, orange zest. In another bowl mix the wet ingredients: eggs, pumpkin puree (chilled), oil. Then mix everything in one until you have mixed all the ingredients to a smooth texture.

3. Transfer the batter into an oiled and floured baking tin with a hole in the middle of 20 cm . Bake in a pre-heated oven at 170° for about 40 minutes, always check with a knife (not before minute 15 in the oven) to make sure it is baked through. Allow to cool down on a drying rack before putting the icing .

4.For the frosting: Using a hand mixer in a bowl mix the cream cheese with the sugar, then gradually add the milk.. Keep refrigerated before serving.

Notes:

• Keep in a glass cake stand for longer freshness

• Decorate with zest or cinnamon on top.

• You can use a cake tin of 26cm .