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
How it's done
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.
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.
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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