Juicy squash cake

Juicy squash cake

Total: 1 hr 30 Min. | Active: 35 Min.
vegetarian
Nutritional value / piece: 233 kcal
, Fat: 13 g
, Carbohydrate: 24 g
, Protein: 6 g

Ingredients

16 pieces

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

150 g butter, soft
200 g sugar
2 pinches salt
4 eggs

To fill

200 g white flour
100 g ground hazelnuts
100 g light sultanas
1 tsp baking powder
¼ tsp ground cardamom
600 g squash (e.g. butternut, coarsely grated , yields approx. 450 g)

To bake

icing sugar to dust
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How it's done

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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.

Good to know
Serve with: Whipped cream
Shelf life: Wrap in cling film and keep for approx. 2 days.

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