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
Icing
How it's done
Cake mixture
Place the butter in a bowl, add the sugar and salt, beat using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour with all the other ingredients up to and including the cardamom, stir into the mixture along with the squash and apple. Transfer the cake mixture to the prepared tin.
To bake
Approx. 75 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.
Icing
Whisk together the lemon juice and icing sugar. Spread the icing over the cake, sprinkle with the pumpkin seeds, leave to dry.
| Shelf life: | Wrap in cling film and keep in the fridge for approx. 2 days. |
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