Pumpkin Cake with Almonds

Preheat the oven to 160°C fan (alternatively 180°C conventional).

Finely grate the pumpkin. Finely grate the lemon zest and squeeze out the lemon juice.

Beat the eggs with a pinch of salt and the sugar in a bowl until frothy.

Stir the lemon juice and zest, cinnamon and the ground almonds into the egg mixture.

Mix the flour and baking powder and briefly stir this into the batter.

Finally, carefully fold in the grated pumpkin.

Grease a 28 cm springform pan and pour in the batter; smooth the surface.

Bake the cake for about 50 minutes, until cooked through.

While it bakes, mix powdered sugar with kirsch and 1 tbsp lemon juice into a smooth glaze (or use only lemon juice).

Remove the cake from the pan and brush it evenly with the glaze while still hot.

Let the cake cool completely and then, if desired, sprinkle with almond slivers.