Pumpkin and Apple Sponge Cake with Oats and Raisins

Sponge

• 150 g sunflower oil, plus extra for greasing
• 50 g pecan nuts
• 300 g pumpkin flesh, cut in pieces (3 cm)
• 200 g cooking apples, peeled, cored, quartered
• 150 g rolled oats
• 100 g raisins
• 380 g light brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 pinch ground cloves
• 5 medium eggs
• 200 g plain flour
• 1 tsp baking powder

Topping

• 240 g sugar
• 50 g unsalted butter, soft
• 60 g cream cheese (see tip)
• 10 g lemon juice