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Juicy squash cake
35 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 233
  • Fat about 13g
  • Carbohydrates about 24g
  • Protein about 6g
This is needed
This is needed for 16 piece
Cake mixture
  • 200 g sugar
  • 2 pinches salt
  • 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
Tools
  • One loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's 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.