Pumpkin Nut Cake
Coarsely grate the pumpkin pulp. Ground the crackers in a food processor. Separate the eggs. Whip the egg yolks with 5 tablespoons of hot water. Beat the egg whites. Rinse the orange with hot water. Zest and squeeze the juice into a bowl. Stir the pumpkin seeds, orange juice and orange zest into the egg mass.
Combine the hazelnuts, baking powder, cracker crumbs and chopped pumpkin seeds and mix well. Stir into the egg yolk mixture. Finally, fold in the egg whites. Grease the cake pan and sprinkle with the breadcrumbs. Pour in the batter and bake in a preheated oven at 175°C (approximately350°F) for about 50 minutes.