Here's a fun cake recipe to make at home: my pumpkin roll recipe! A great dessert recipe to bake with kids on a cold and rainy weekend!
Transfer the hazelnuts to a blender. Pulse until you get a fine crumble. Then set aside until later.
Sift the plain flour, baking soda and cinnamon over a large mixing bowl. Add the eggs, fresh ginger (optional), 8 oz (230 g) of the caster sugar and a pinch of pepper and salt.
Mix well. Coat a baking tray with baking paper. Secure the corners (I used a stapler for that) and brush the inside with oil. Then pour the batter in the tray and spread it evenly.
Bake the pumpkin cake in a preheated oven at 256°F (180°C) for 15 minutes. The cake is ready when the edges start to pull away from the sides. Remove the cake. Then turn it upside down onto a clean and dry kitchen towel. Carefully peel away the baking paper.
Transfer the cream cheese (or ricotta) and the remaining caster sugar and hazelnut crumble to a mixing bowl. Stir well. Unroll the cake and spread the top with the cream cheese mixture.