Name: Squash Cake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12 serving(s)
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

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.

Squash Cake

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Ingredients

Preparation

Note from Ricardo

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