(12 pieces)

100g cane sugar
2 eggs

Mix until it is a light coloured foam.

½ orange peel
2 tbsp orange juice
½ tsp ground cinnamon
60g ground almond
100g finely grated pumpkin (Hokkaido)
pinch of salt

Mix into the egg-sugar foam.

50g buckwheat flour
½ tsp baking powder

Add and blend to an even dough.
Divide the dough evenly into muffins cups.
Bake in preheated oven at 180°C for about 20 minutes.
Leave to cool on a wire rack.

1 tbsp apricot jam

Heat in a sauce pan until liquid.
Spread it on the pumpkin cakes.

Decorate and enjoy!