Squash Gugelhopf

Squash Gugelhopf

Total: 3 hr | Active: 45 Min.
Nutritional value / piece: 237 kcal
, Fat: 12 g
, Carbohydrate: 27 g
, Protein: 4 g


16 pieces


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:

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125 g butter, soft
150 g sugar
¼ tsp salt
4 eggs
200 g white flour
100 g ground hazelnuts
1 tsp baking powder
1 tsp cinnamon
600 g squash (e.g. butternut), coarsely grated (yields approx. 500 g), stem set aside


75 g icing sugar
1 tbsp lemon juice
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One ring-shaped cake mould (approx. 900 ml), greased and floured

How it's done

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Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the flour, nuts, baking powder and cinnamon. Add the squash to the mixture. Place half of the dough in the prepared mould. Cover the rest of the dough and refrigerate.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely. Wash the mould, grease and flour it. Transfer the refrigerated dough to the prepared mould. Bake, tip out and cool as above.


Trim the bases of the cakes so that they are level and place one on top of the other. Place the reserved squash stem on top of the Gugelhopf. Mix the icing sugar with lemon juice until smooth and drizzle over.

Good to know
Tip: Use carrot juice instead of lemon juice for the icing.

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