Pumpkin cake

To prepare the pumpkin cake, start by extracting the pulp by removing the outer part with a sharp knife 1, then remove the seeds 2 and slice the pumpkin not too thinly 3.

Place it on a baking tray lined with parchment paper and lay a few rosemary needles on each slice 4, then sprinkle with granulated sugar 5, then bake in a preheated static oven at 350°F for 60 minutes (320°F for about 50 minutes if using a fan oven). When the pumpkin is ready, slightly roasted and softened, remove the rosemary sprigs 6,

then pass the cooked pumpkin through a sieve to remove excess water 7. In a separate bowl, crack the eggs 8 and beat them with an electric mixer; add the brown sugar 9 and continue to beat until the sugar dissolves.

In another small bowl, sift the all-purpose flour and add the baking powder 10. Then add the almond flour to the egg and sugar mixture 11, then the all-purpose flour with the baking powder 12.

Continue to mix with the beaters, then slowly pour in the vegetable oil 13 and when all the dry ingredients are well incorporated, flavor with ground cinnamon 14. At this point, add the pumpkin pulp 15.

Mix thoroughly, then add the milk 16 and continue mixing; finally, add the chopped hazelnuts 18

and fold them into the mixture 19. Butter and line a 9-inch cake pan with parchment paper and pour in the cake batter (20-21). Bake in a preheated static oven at 350°F for 40 minutes (320°F for about 30 minutes if using a fan oven).

Once baked, take it out 22 and let it cool slightly before removing it from the mold and allowing it to cool completely 23; before serving, you can dust this pumpkin cake with powdered sugar 24.