For the pumpkin cake, beat the eggs with coconut blossom sugar, vanilla sugar and gingerbread spice until foamy. Add oil and grated nuts, firmly squeeze grated pumpkin and also add to the bowl.
Combine flour and baking powder and empty into this as well, then mix everything together. Pour into a greased, floured 26 cm diameter pan and bake at 160 degrees hot air for about 1 hour.
Test with chopsticks! Remove cake from pan and let cool, then cut in half and spread with apricot jam.
Spread with powdered sugar and lemon juice.
Preparation Tip:
The pumpkin cake is deliciously moist even without icing. If you prefer hazelnuts or almonds, you can also make the cake with them. Who wants sprinkles the cake still with chopped nuts, after glazing.
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