Preheat oven to 160C.

Grease and line an 8” round cake tin and keep it ready.

In a bowl, combine the dry ingredients- maida, baking powder, baking soda, powdered sugar, pumpkin spice and cinnamon. Use a whisk to mix them well.

In another bowl, combine pumpkin puree, oil, curd and vanilla and whisk until they are combined.

Pour the wet ingredients into the dry ingredients and whisk well.

Use a spatula to fold in the batter.

Transfer to the prepared cake tin and add some almond flakes on top.

Bake in preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.

Cool for ten minutes on a wire rack.

Then transfer the cake out of the tin and let it cool completely.

Slice it up and serve.