Ingredients (for a small tray 20x30cm)

  • 250 g fine spelt wholemeal flour
  • 200 g barley malt (or gluten-free corn or rice syrup)
  • 150 g nut pieces (walnut, hazelnut, almonds or a combination)
  • 300 g grated pumpkin (hokkaido / red kuri, butternut, orrange hubbard…)
  • pinch of salt
  • 1 teaspoon gingerbread spices
  • 1/2 teaspoon cinnamon
  • 2 teaspoons organing baking powder (phosphate-free)
  • 100 ml sesame oil (or sunflower oil)
  • 1 cup scalded raisins
  • sugar-free marmelade or plumb jam
  • some shredded coconut or nut pieces for decoration


  1. Pour boiling water on raisins and soak for 10 minutes.
  2. Grate washed and peeled pumpkin (not finely).
  3. Ground nuts and almonds (also not finely, pieces work well in a cake).
  4. Mix wet ingredients – malt, oil (they mix better when heated, do not boil them though).
  5. Mix dry ingredients in a bowl – flour, spices, baking powder, salt, nuts.
  6. Add wet mixture to the dry mixture, also add raisins (without water) and grated pumpkin. Mix well, add water if neccessary.
  7. Preheat oven to 180’C.
  8. Pour batter to greased and floured tray. Baking paper may also be used.
  9. Bake on 180’C for approx. 30 minutes.
  10. Spread marmelade or jam on top while it’s still warm, sprinkle with shredded coconut or nut pieces.


  • There’s no need to peel fresh and young pumpkin.


  • You can replace pumpkin with carrot.
  • Carob coating may be used instead of jam.