Apple and pumpkin cake with almonds

Ingredients for 10 servings:

• 1 egg(s)
• 1 pinch of salt
• 200 g flour
• 100 g butter
• 40 g cane sugar (unrefined)
• 2 apples
• ½ pumpkin(s) (Hokkaido pumpkin)
• 200 g cane sugar (unrefined)
• 1 pack of pudding powder, vanilla
• 100 g raisins (rum raisins)
• 100 g almonds
• 500 g quark (low-fat quark)
• 1 egg(s)
• 2 ½ tsp cinnamon
• 1 tsp ginger
• ½ tsp, leveled chili powder
• Honey, as needed
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix all the ingredients for the dough and refrigerate until you’re ready to make the filling. Peel and coarsely grate the apples. Trim the unsightly parts of the Hokkaido pumpkin and coarsely grate them as well. Add a little cane sugar and set aside. In another bowl, mix the quark with the raisins, custard powder, cane sugar, spices, and egg. Roughly chop the almonds and add them as well. Squeeze the pumpkin and apple mixture firmly and pat dry with a paper towel. Then add it to the quark mixture. Taste to see if it’s sweet enough and add more honey (or cane sugar) if desired. Grease a springform pan and line it with the dough (I always do this without a rolling pin, just with my fingers!). Sprinkle a little flour on the bottom to absorb any remaining liquid and add the filling. Bake at medium heat for about 1 hour – use a toothpick to test if it’s done. Then, while still hot, drizzle with lemon juice. Of course, you can experiment with the spices! For a more Christmassy flavor, add gingerbread spice or cloves, or go less spicy without chili and ginger—the sky’s the limit!