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
Icing
Utensils
One loaf tin (approx. 25 cm), fully lined with baking paper
How it's done
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Batter
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the squash puree.
Combine the flour, baking powder and baking soda, mix into the batter. Divide the cake batter into two portions, mix the cinnamon into one half of the batter. Using one tablespoon each, spoon the mixtures alternately into the prepared tin, swirling with a fork to create a marbled effect.
To bake
Approx. 55 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.
Icing
Combine the icing sugar and water in a small bowl, spread on top of the cake. Dust with cinnamon.
| Shelf life: | Wrap in cling film and keep for approx. 2 days |
|---|
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