Squash and cinnamon cake

Name: Squash and cinnamon cake
Prep time: 30 min
Total time: 75 min
Yield: 16
Ingredients: 200 g sugar; ½ vanilla pods; 350 g white flour; 150 g almond flour; 1 parcel baking powder; 350 g pumpkin puree; 100 g butter; 2 eggs; 1 pinch salt; 1 tbsp cinnamon

desserts Autumn

Total: 1 hr 15 min. | Active: 30 min.

vegetarian

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This seasonal cake is perfect for anyone who appreciates a good homemade cake. This fluffy, moist cake is not overly sweet and comes with a hidden layer of cinnamon inside. Every bite takes you on a journey through the wonderful flavours of autumn. The richness of the squash goes beautifully with the warm, enveloping notes of the cinnamon. Whether you enjoy it for breakfast, as a snack or for dessert, this squash cake will appeal to anyone with a sweet tooth.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 16 pieces

Batter
100 g	butter, soft
150 g	sugar
½	vanilla pod, cut open lengthwise; only use the scraped-out seeds
1 pinch	salt
2	eggs
350 g	pumpkin puree
350 g	white flour
150 g	almond flour
1 parcel	baking powder

Fill
50 g	sugar
1 tbsp	cinnamon

How it's done

Batter

Place the butter in a bowl, beat in the sugar, vanilla and salt using the whisk on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the squash puree. Combine the regular flour, almond flour and baking powder, mix in.

Fill

Transfer half of the batter to the prepared tin. Mix the sugar and cinnamon, sprinkle on top, cover with the remainder of the batter.

Bake

Approx. 45 mins. in the centre of an oven preheated to 180 °C (convection). Remove from the oven, allow the cake to cool slightly, remove from the tin and leave to cool completely on a rack.

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