Autumn is upon us, which means that everyone who has a garden tries to get rid of the yearly overstock in pumpkins. Apparently, they're much too easy to grow.
I was gifted with three. I used half of the first one to make a curry, which I thought was nice, and it also taught me a valuable lesson:
stoneshop  doesn't like pumpkin. Not even in curry.

This left me with 2 1/2 pumpkins and no one to feed them to. I decided to try a different approach, and baked a pumpkin cake. This turned out remarkably well. So here's the recipe I used:

• 250 grams of pumpkin, peeled and grated (300 grams works fine, too)
• 150 grams of sugar (I used cane sugar)
• 150 grams of flour
• 100 grams of chopped walnuts (I used half walnuts, half almonds)
• 50 grams of honey
• 4 eggs
• 1 tea spoon of baking powder (or more, up to a whole packet)
• 1 packet of vanilla sugar
• pinch of salt
• powdered sugar

Mix the eggs and the sugar.
Add all other ingredients and stir well.
Pour the batter into a cake tin (covering it with baking paper might be wise. I didn't and I was sorry)
Bake the cake for an hour in a pre-heated oven at 180 degrees C
Make sure the cake is done by sticking a fork in it. It it comes out clean, with no traces of batter, the cake is done. If it's not, give it some more time and check again. (My cake took 20 minutes longer.)
Serve cold, with some powdered sugar on top.
It turned out really nice. It was even nice when still warm.