- 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
- 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.
- In a bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.
- 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.
- 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.