For the topping, soak the cashews for at least 4 hours or overnight in cold water. Drain the soaked cashews and blend them with almond milk, maple syrup, rum, orange juice, coconut oil and salt until you have a creamy mass. Put the topping into the refrigerator until use, so it will set and be easier to spread over the cake.
Cut the pumpkin into pieces and either cook it in the oven or steam it in a pot until it turns soft. Finely blend it and let it cool.
Preheat the oven to 180°C (upper/lower heat) and grease a spring form pan.
Roast the walnuts without fat until they start scenting, and roughly chop them. Separate the eggs. Whip the egg white until it is stiff, and batter the yolk with sugar until it is creamy. Fold in the pumpkin puree, apricots, rape seed oil and rum. Mix the chopped walnuts with flour, baking powder, baking soda, cinnamon, nutmeg and salt, add the flour mix to the yolk mass, and finally, carefully fold in the beaten egg whites. Fill the dough into the pan and bake it for ca. 40 minutes until no dough sticks to a wooden pick.
Take the cake out, let it completely cool down and spread the cashew cream. Let the cake set covered for at least 5 hours, best overnight. Decorate the cake with walnuts and grated orange peel at convenience.

FoR Springform pan Ø 18 cm

FOR THE TOPPING

130 g cashews

2 tbsp almond milk

2 tbsp maple syrup

2 tbsp rum

3 tbsp orange juice (NFC juice)

60 g virgin coconut oil

1/4 tsp salt

FOR THE DOUGH

300 g Hokkaido pumpkin (peeled, cored)

50 g walnuts

60 g dried apricots

2 organic eggs (size M)

80 g whole cane sugar

125 ml virgin canola oil

1 tbsp rum

200 g wholemeal spelt flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 pinch nutmeg, freshly grounded

1/2 tsp salt