for 16 pieces

Cake mixture

150 g	butter, soft
200 g	sugar
2 pinch	salt
4	eggs

To fill

200 g	white flour
100 g	ground hazelnuts
100 g	light sultanas
1 tsp	baking powder
¼ tsp	ground cardamom
600 g	squash (e.g. butternut, coarsely grated , yields approx. 450 g)

To bake

icing sugar to dust

How it's done

Cake mixture

Whisk the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour.

To fill

Mix the flour with all the other ingredients up to and including the ground cardamom, stir into the mixture along with the squash. Fill the prepared tin with the cake mixture.

To bake

Approx. 55 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Dust with icing sugar.

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