Pumpkin & Almond Spiced Cake

– cut the pumpkin pulp in small cubes and put it in a saucepan together with 100gr sugar, the rum and the seeds from the vanilla pod;
– put the saucepan onto a stove, cover it with a lid and cook on medium heat;
– cook until the pumpkin becomes soft and most of the liquid has been absorbed;
– remove the pan from the stove and blend the cooked pumpkin with a blender till you get a smooth cream;
– separate the egg whites form the yolks in two distinct bowls;
– add the remain 80g sugar to the yolks and whip until you get a frothy cream;
– add the oil and mix well;
– now add the previously obtained pumpkin cream and mix well till you get a smooth cream;
– take the bowl with the egg whites and whip them until stiff;
– take another large bowl and sift the flour and baking powder onto it;
add the ground almonds and the ground spices and mix well;
– now pour the cream you made with the pumpkin and the yolks onto the flours, and fold gently till you get a smooth dough;
– now pour the whites and fold gently to incorporate them in the dough;
– pour the obtained cake dough onto a greased baking powder of 24cm diameter;
– bake at 170 degrees for about 50 minutes;