How to make a quick pumpkin and honey cake

• In one bowl, mix flour, baking powder, baking soda, and cinnamon.
  300 g wheat flour - all-purpose, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon baking soda
• In a second bowl, blend together pumpkin puree, oil, honey, and eggs.
  4 eggs, approx. 220 g honey, 0.5 cup oil, 400 g pumpkin puree
• Combine the dry ingredients with the wet ones - just mix with a spoon - if the batter is too thick, you can add a little milk.
• Pour the batter into a baking pan lined with parchment paper.
• Arrange raspberries on top of the cake - if they are frozen, you don't need to thaw them beforehand.
  150-200 g raspberries
• Bake the cake at 170 degrees Celsius (fan-assisted) for approximately 35 minutes - until a skewer comes out clean.
• After baking, let the cake cool.
• Before serving, mix the quark cheese with honey and spread it over the top of the cake.
  250 g quark cheese, 2-3 tablespoons honey