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
Frosting
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Cake mixture
Place the margarine in a bowl along with all the other ingredients up to and including the salt, beat with a whisk. Add the oat drink and vinegar, mix. Mix the flour with all the other ingredients up to and including the bicarbonate of soda, add to the bowl along with the squash and cranberries, mix quickly to form a smooth batter. Transfer the cake mixture to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Frosting
Mix the cream cheese substitute and icing sugar in a bowl. Spread the frosting over the cake, sprinkle with the cranberries and hazelnuts.
| Shelf life: | Wrap in cling film and keep in the fridge for approx. 2 days. |
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