(find the German version on Annemarie Wildeisen's homepage)
300g pumpkin, peeled
400g apples, such as Golden Delicious
150g soft butter
1 teaspoon vanilla paste or half a teaspoon vanilla powder (I used the scraped out seeds of one vanilla pod)
zest of one orange
1/4 teaspoon salt
1/2 sachet baking powder
25g slivered almonds
Butter and flour a 25cm loaf tin. Preheat the oven to 180°C.
Grate your pumpkin. Peel and core your apples. Cut into slices.
In a large bowl, with an electric mixer, beat butter together with vanilla, orange peel, salt and sugar. Beat for about 5 minutes until pale and fluffy. Add the eggs, one after the other and mix well. Then, add grated pumpkin.
Sift together flour and baking powder and add to you butter-sugar-egg-mixture. I blended it in with the mixer first and then used a ladle. When all is well incorporated, fill your dough into the prepared cake tin. Stick your apple slices into the dough and sprinkle with slivered almonds (I added the almonds only after about 20 minutes of the baking time because I was afraid they would turn too brown otherwise).
Bake your cake for about 50-60 minutes. A wooden skewer inserted into the cake should come out clean.