Cut the pumpkin in half, remove the seeds, and slice it.

Peel the pumpkin and cut the flesh into regular pieces, then transfer to a microwave-safe bowl.

Add a splash of water, cover with cling film, and microwave at maximum power until the pumpkin is soft, about 10 minutes.

Blend the cooked pumpkin with an immersion blender until you get a smooth puree, then let it cool slightly.

In a bowl combine the eggs and sugar and whisk with electric beaters until pale and foamy.

Add the seed oil and the pumpkin puree, continuing to whisk.

Incorporate the flour, a little at a time.

Add the cinnamon, nutmeg and ginger, continuing to mix.

Add the baking powder and mix until the batter is smooth.

Peel one apple, cut it into pieces, and fold it into the batter with a spatula.

Pour the batter into a buttered 20cm springform tin lined with baking paper, leveling the surface.

Peel and cut the second apple into thin slices.

Arrange the apple slices on top of the cake to decorate it, then sprinkle the surface with brown sugar.

Bake at 170°C for about 40 minutes.

Check doneness with a skewer, remove the cake from the oven, and let it cool completely before unmolding and serving.