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Squash cake
30 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 248
  • Fat about 13g
  • Carbohydrates about 28g
  • Protein about 5g
This is needed
This is needed for 16 pieces
Cake mixture
  • 120 g butter, soft
  • 150 g sugar
  • 2 pinches salt
  • 200 g white flour
  • 4 eggs
  • 100 g ground hazelnuts
  • 1 tsp baking powder
  • 4 tbsp pumpkin seeds, coarsely chopped
  • 0.5 tsp ground cardamom
  • 1 tsp cinnamon
  • 600 g squash (e.g. butternut), coarsely grated (yields approx. 450 g)
  • 1 sour apples (approx. 180 g), coarsely grated
Icing
  • 75 g icing sugar
  • 1 tbsp pumpkin seeds
  • 1 tbsp lemon juice
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
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.