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1
Preheat the oven to 190C/fan 170C/gas mark 5.
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2
Lightly grease the bottom of two 20cm sandwich tins, line with baking parchment and set on a baking tray.
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3
Put the pumpkin, flour, sugar, apple, spices, baking powder and bicarb in a large bowl.
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4
Give them a quick toss together and then make a hole in the centre.
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5
Lightly beat the eggs in a medium bowl and then stir in the oil, orange zest and vanilla extract until combined.
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6
Pour the wet mixture into the dry ingredients and mix everything together until well combined.
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7
Divide the mixture evenly between the two cake tins (they will be quite full) and place in the oven to bake for 4045 minutes.
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8
Meanwhile, prepare the icing by simply mixing the cream cheese, icing sugar and vanilla seeds together until smooth.
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9
Cover and chill in the fridge until ready to use.
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10
To check the cakes are cooked, a skewer inserted into the centre of the cakes should come out clean.
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11
Once cooked, remove from the oven and leave to cool.
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12
Once the sponges are cool, carefully remove them from the tins and place one of them on a serving plate or cake stand.
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13
Spread half of the cream cheese icing on top of this sponge.
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14
Place the other sponge on top and then spread the remaining icing over evenly.
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15
Arrange the pecans all around the top outside edge of the sponge to decorate and then serve.
