Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
To fill
To bake
How it's done
Cake mixture
Whisk the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour.
To fill
Mix the flour with all the other ingredients up to and including the ground cardamom, stir into the mixture along with the squash. Fill the prepared tin with the cake mixture.
To bake
Approx. 55 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Dust with icing sugar.
| Serve with: | Whipped cream |
|---|---|
| Shelf life: | Wrap in cling film and keep for approx. 2 days. |
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