Squash Cake

  • Preparation 30 MIN
    Cooking 1 H 15 MIN
  • Servings 12



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
  2. In a bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.
  3. In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the puréed squash and beat for about 1 minute. At low speed, add the dry ingredients, except for the almonds.
  4. Spoon the batter into the prepared pan and sprinkle with the almonds. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool on a wire rack. 


For about 375 ml (1 1/2 cups) squash puree, bake 1/2 a seeded squash on a baking sheet lined with parchment paper at 190 °C (375 °F) for 45 minutes to 1 hour or until tender with the tip of a knife.

Freezes well.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 385  
Total Fat 16 g  
Saturated Fat 6 g  
Sodium (salt) 130 mg  
Carbohydrates 57 g  
Fibre 3 g  
Protein 7 g