Pear and Pumpkin Cake

Preheat oven to 180 °C (356 °F) upper and lower heat.

Halve the pumpkin and remove the insides with a tablespoon. Halve the pumpkin halves again. Place the pumpkin quarters skin-side up on a baking tray lined with baking paper. Bake the pumpkin flesh for about 30-40 minutes until soft. Peel the skin off the pumpkin and purée the flesh finely. Keep the oven warm.

For the dough, beat the butter, brown sugar, and salt. Then add the eggs one at a time. Finally, stir in the pumpkin purée. Next, mix in the flour, ground almonds, baking powder, and cinnamon. If the dough is too stiff, add a little milk.

Line or grease a springform pan with baking paper and dust it with flour. Fill the springform pan with the dough.

Place the washed and dried pears – the pears should not be too ripe – at equal intervals in the form and bake at 180°C (356 °F) for about 40-45 minutes.