Instructions

1. Preheat the oven to 180°C / 350°F and place 2 small silicone cake moulds on a baking tray.
2. Add the roasted pumpkin, ricotta, spices, maple syrup, eggs, oil and vanilla to a blender. Pulse briefly, then blend again until smooth.
3. Add the oat flour and blend again just until combined. If the batter is too thick, add a spoonful of Greek yogurt to loosen it. If it's too sticky, add more flour.
4. Fold in the pumpkin seeds, if using.
5. Divide the batter evenly between the two moulds.
6. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
7. Allow the cakes to cool in the moulds for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve warm or at room temperature with Greek yogurt and a drizzle of maple syrup.
9. Air Fryer Option: Bake at 180°C / 350°F for approx. 15 minutes, checking for doneness with a toothpick.