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
Batter
Fill
Utensils
For a cake tin of approx. 28 cm, lined with baking paper
How it's done
Batter
Place the butter in a bowl, beat in the sugar, vanilla and salt using the whisk on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the squash puree. Combine the regular flour, almond flour and baking powder, mix in.
Fill
Transfer half of the batter to the prepared tin. Mix the sugar and cinnamon, sprinkle on top, cover with the remainder of the batter.
Bake
Approx. 45 mins. in the centre of an oven preheated to 180 °C (convection). Remove from the oven, allow the cake to cool slightly, remove from the tin and leave to cool completely on a rack.
| Tip: | Make your own squash puree. Peel approx. 450 g of squash, remove the seeds, cut into pieces (yields approx. 350 g), cook until soft. Puree the squash, leave to cool. |
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