for 16 pieces

Dough

125 g	butter, soft
150 g	sugar
¼ tsp	salt
4	eggs
200 g	white flour
100 g	ground hazelnuts
1 tsp	baking powder
1 tsp	cinnamon
600 g	squash (e.g. butternut), coarsely grated (yields approx. 500 g), stem set aside

Decoration

75 g	icing sugar
1 tbsp	lemon juice

How it's done

Dough

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in the flour, nuts, baking powder and cinnamon. Add the squash to the mixture. Place half of the dough in the prepared mould. Cover the rest of the dough and refrigerate.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely. Wash the mould, grease and flour it. Transfer the refrigerated dough to the prepared mould. Bake, tip out and cool as above.

Decoration

Trim the bases of the cakes so that they are level and place one on top of the other. Place the reserved squash stem on top of the Gugelhopf. Mix the icing sugar with lemon juice until smooth and drizzle over.

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