Peel the pumpkin as you like (we like it so much) and cut the pulp into cubes. Peel the apples and cut them into cubes. Put both in a bowl and mix with 1 teaspoon gingerbread spice, approx. 70 g sugar, lemon juice and cinnamon to taste and marinate for half an hour, or better longer.
Preheat the oven to 160 ° C circulating air (top / bottom heat 180 ° C).
Mix the flour, almonds, butter, eggs, milk, baking powder and the remaining gingerbread spice to a smooth dough. Also add cinnamon here to taste. Mix the marinated fruit pieces into the dough and pour the dough into a greased and floured springform pan (28 cm).
Bake for 30 - 40 minutes, the exact baking time varies depending on the oven.
After cooling, sprinkle with powdered sugar or sugar or cover with a chocolate icing.
I am a big pumpkin fan and therefore like it very much when I have slightly larger pieces in the cake, which then have the typical pumpkin taste when you bite on them. If you don`t like it that much, you can also grate the pumpkin, similar to carrot cake.
The recipe was originally created as an in-house creation in a spontaneous What leftovers does the student kitchen still have in stock on Sunday lunchtime to entertain guests? . Suggestions for improvement are of course always welcome!
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