Juicy squash cake


Total time: 1hr 30m
Preparation Time: 35m

Servings
For 16 piece


Nutritional Information

Contains 233 Kcal, 6g Protein, 24g Carbohydrates, 13g Fat


Ingredients

  • Cake mixture
  • 2 pinches salt
  • 200 g sugar
  • 150 g butter, soft
  • 4 eggs
  • To fill
  • 200 g white flour
  • 100 g ground hazelnuts
  • 100 g light sultanas
  • 1 tsp baking powder
  • 0.25 tsp ground cardamom
  • 600 g squash (e.g. butternut), coarsely grated (yields approx. 450 g)
  • To bake
  • icing sugar to dust
  • Utensils
  • One loaf tin (approx. 30 cm), lined with baking paper

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Instructions

  • 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.
  • Serve with:

    Whipped cream

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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