Let’s roast the pumpkin
Clean the pumpkin by removing all seeds and internal filaments with a spoon. With a sharp knife cut the pumpkin into 2-3 cm thick slices and remove the skin. Weigh 250 g of clean pumpkin and place the slices on a baking tray lined with baking paper. Bake in a static oven at 180°C for 25 minutes, then remove from oven and let cool.
Prepare the dough
In the grinder, blend the roasted pumpkin until a smooth cream is obtained. Pour the wholemeal flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves reduced to powder, pepper and salt into a bowl. Mix with a wooden spoon then add the pumpkin puree, sunflower oil and almond milk and mix well.
Pour the dough into a 22 cm diameter cake tin lined with baking paper. Sprinkle the surface with hazelnut grains and bake in a static oven at 180°C for 45 minutes. Remove from the oven and leave to cool completely before serving.
Variant: You can cover the cake with a thin layer of dark chocolate, by melting it in a pot and spreading it on top of the cake. If you are celebrating a birthday you can use powder sugar on top of the chocolate to write your wishes 😉