It is time for squash, which be used for both cooking as well as baking. I have tested this recipe on squash cake in the weekly magazine "Søndag". I decided to supplement the spices with a little nutmeg. And instead of dark chocolate I used milk chocolate, as I dislike dark chocolate. So use the chocolate, which you personally prefer.
I also decided not to make the frosting of cream cheese and sour cream.
I really like the spices part of the recipe, but I prefer the texture of this squash cake. Therefore I think, I will combine these recipes into one cake next time, when I bake squash cake.
As other suggestion for helping out on a surplus of squashes, when take a look at these baking recipes in form of
- squash buns with whole grain flour
- squash cake a la Valdemarsro
- squash cake with butter
- Preben's squash cake with cinnamon cream cheese topping
- squash cake a la Årstiderne
- 3 eggs
- 170 g sugar
- 150 g (cake) wheat flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 2 teaspoon cardamom
- ½ teaspoon nutmeg
- vanilla sugar
- 1 dl sunflower oil
- 250 g squash (roughly grated)
- 1 organic lemon - both the the zest & juice
- 50 g milk chocolate - medium chopped
- 50 g walnut - medium chopped
- Heat up the oven to 200'C.
- Add sugar and eggs oil into a medium size mixing bowl and whip it together with an electrical beater.
- Add in wheat flour, baking powder, cinnamon and cardamom into the egg-sugar mass, whip it together.
- Stir in the grated squash, lemon zest & juice and sunflower oil.
- Finally stir in the chopped chocolate & walnut.
- Fill the cake in a baking tray of 23 x 33 cm. Before filling in the dough, cover the baking tray with a piece of baking parchment.
- Bake the cake at 200'C for 45-60 minutes. Check, that the cake is baked, before it is removed from the oven.
- Cool down the cake, before it is served with a cup of tea & coffee.