Squash and cinnamon cake

Squash and cinnamon cake

Total: 1 hr 15 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 188 kcal
, Fat: 6 g
, Carbohydrate: 29 g
, Protein: 4 g
This seasonal cake is perfect for anyone who appreciates a good homemade cake. This fluffy, moist cake is not overly sweet and comes with a hidden layer of cinnamon inside. Every bite takes you on a journey through the wonderful flavours of autumn. The richness of the squash goes beautifully with the warm, enveloping notes of the cinnamon. Whether you enjoy it for breakfast, as a snack or for dessert, this squash cake will appeal to anyone with a sweet tooth.

Ingredients

16 pieces

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

100 g butter, soft
150 g sugar
½ vanilla pod, cut open lengthwise; only use the scraped-out seeds
1 pinch salt
2 eggs
350 g pumpkin puree
350 g white flour
150 g almond flour
1 parcel baking powder

Fill

50 g sugar
1 tbsp cinnamon
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Utensils

For a cake tin of approx. 28 cm, lined with baking paper

How it's done

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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.

Good to know
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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Fotografin Claudia Link, Foodstyling Katja Rey

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