Squash Cake

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