1. If you made your pumpkin puree at home, you might want to strain it first so it is not too watery. Place the puree in a cheesecloth (warning: the pumpkin puree will stain it) or wrap it in 2-3 layers of kitchen paper, place that in a sieve over a pot and add something heavy on top – this will force liquid out of the puree. Leave it like that for about 30 minutes.

2. Preheat the oven to 180°C (350°F). Line a 23cm loaf tin* with baking parchment and grease lightly. Set aside.

3. Add the eggs and both sugars to a large bowl and whisk until light and fluffy. Add the oil and mix until well combined. Next, add the strained pumpkin puree, maple syrup, and vanilla extract and mix in. In a second bowl mix both flours with baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Transfer the batter to the prepared loaf tin and smooth out the top. Sprinkle with the pumpkin seeds and some raw cane sugar and bake for about 55-65 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let it cool down inside the baking tin for some time, then remove it and allow it to cool down completely on a wire rack. The cake should survive about 2-3 days well wrapped at room temperature.