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
Squash puree
Dough
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Squash puree
Cut the squash into approx. 2 cm cubes, spread on a baking tray lined with baking paper.
Mix the sugar, cinnamon, ginger and cardamom, sprinkle on top of the squash, mix.
To roast
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove, reduce the oven temperature to 180°C. Mash the squash with a fork.
Dough
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer.
Add the eggs and continue to beat until the mixture becomes lighter in colour.
Mix in the milk with the squash puree. Combine the flour with all the remaining ingredients, mix in. Transfer the dough to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the loaf from the tin and leave to cool on a rack.
| Serve with: | Butter |
|---|
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