Seasonal baking recipes for pumpkin and pear cakes

Various seasonal baking recipes are featured, including a pumpkin cake and a flourless pear cake.

The pumpkin cake utilizes homemade puree from Hokkaido or butternut squash to ensure moisture and a gingerbread-like aroma. The recipe calls for 300g of pumpkin puree, 250g of wheat flour, 3 eggs, 200g of sugar, and 150ml of vegetable oil, seasoned with spices like cinnamon and cloves.

A gluten-free pear cake option replaces wheat flour with ground almonds and walnuts. This recipe uses 4 pears, 180g of ground almonds, 180g of ground walnuts, 7 eggs, honey, and vanilla sugar to create a fluffy texture.