1 cup brown sugar
2 tablespoons honey
80 g cream cheese, original
30 g chopped walnuts
3 tablespoons powdered roasted hazelnuts (or walnuts)
300-320 g baked or steamed pumpkin
1 teaspoon cinnamon
1/3 cup melted butter
2 cups flour
1 teaspoon baking powder
Peel the pumpkin and pour into a bowl. Mash it with a wooden spoon. Stir in the cream cheese. Then, put the cinnamon, eggs, honey, sugar and walnuts. Whisk by hand until smooth consistency. Then pour in the butter in a thin stream.
Finally, spoon in the hazelnuts, sifted flour and baking powder.
Pour the batter into a baking dish, greased and floured. Bake at 180°C until a stick inserted in middle of cake comes out clean.
Cool completely before cutting. Serve sprinkled with powdered sugar.