Squash Cake

Squash Cake

  • Preparation 30 min
  • Cooking 1 h 15 min
  • Servings 12
  • Vegetarian
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Ingredients

    • 2 cups (500 ml) unbleached all-purpose flour
    • 1 cup (250 ml) ground almonds
    • 2 teaspoons (10 ml) baking powder
    • 1/4 teaspoon (1 ml) salt
    • 1/2 cup (125 ml) unsalted butter, softened
    • 1 1/2 cups (375 ml) brown sugar
    • 3 eggs 

    • 1 1/2 cups (375 ml) puréed Blue Hubbard or Buttercup squash (see note)
    • 1/2 cup (125 ml) dried currants
    • 1/4 cup (60 ml) raw almonds, crushed

Preparation

Note from Ricardo

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.

Personal Note