for 16 pieces

Cake mixture

120 g	butter, soft
150 g	sugar
2 pinch	salt
4	egg
200 g	white flour
100 g	ground hazelnuts
4 tbsp	pumpkin seeds, coarsely chopped
1 tsp	baking powder
1 tsp	cinnamon
½ tsp	ground cardamom
600 g	squash (e.g. butternut), coarsely grated (yields approx. 450 g)
1	sour apple (approx. 180 g), coarsely grated

Icing

1 tbsp	lemon juice
75 g	icing sugar
1 tbsp	pumpkin seeds

How it's done

Cake mixture

Place the butter in a bowl, add the sugar and salt, beat using the whisk attachment on a hand mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour with all the other ingredients up to and including the cardamom, stir into the mixture along with the squash and apple. Transfer the cake mixture to the prepared tin.

To bake

Approx. 75 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.

Icing

Whisk together the lemon juice and icing sugar. Spread the icing over the cake, sprinkle with the pumpkin seeds, leave to dry.

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