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
Batter
Icing
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Squash
Cook the squash in boiling water for approx. 20 mins. until very soft. Drain the squash, leave to cool.
Batter
Puree the squash with the oat drink until smooth. Mix the flour, hazelnuts, gingerbread spice, baking powder, bicarbonate of soda and salt in a bowl. Mix in the squash & oat drink mixture, sugar, oil and carrots. Transfer the batter to the prepared tin.
Bake
Approx. 50 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.
Icing
Mix the icing sugar and water to make a thick icing, spread on top of the cake.
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