Moist Pumpkin Cake

First, prepare the pumpkin purée. Cut the pumpkin into several pieces, remove the seeds and place 500 g in a baking dish. Bake in a preheated oven at 180°C (350°F) for 50–60 minutes, until the pumpkin is soft, like boiled potatoes. Let it cool completely, then scoop the pulp from the skin with a spoon and purée it with a blender. Measure out 250 g of purée and set aside.

Sift 200 g of flour, 1½ tsp of baking powder, 2 tsp of cinnamon, ¼ tsp of ground ginger and ¼ tsp of ground nutmeg into a bowl. Add ½ tsp of salt, stir and set aside.

In a deep bowl, start beating 3 eggs and gradually add 250 g of brown sugar in several stages. Beat until the mixture is very fluffy and almost all the sugar has dissolved, 7–10 minutes.

Add 250 g of pumpkin purée and gently whisk it in. Then fold in the flour and spices in two stages. Finally, add 120 g of vegetable oil and whisk until it is fully blended into the batter.

Grease the baking dish with vegetable oil and line it with parchment paper. Pour in the batter and spread it evenly. Bake in a preheated oven at 160°C (325°F) for 45–50 minutes.

Let the cake cool slightly, then remove it from the pan, wrap it in cling film and let it cool completely. You can also leave it in the refrigerator overnight.

Chop 30 g of walnuts or any other nuts of your choice. In a bowl, mix 400 g of cream cheese with 100 g of powdered sugar. Spread the frosting evenly over the cooled cake and sprinkle the nuts on top.