Squash cake with butter

I located recipe on squash cake by Valdemarsro, which were served at the Royal Afternoon Tea as one of the very last cake elements. At this time our tummies were already full, so my guests from Horsens were taking their part of the cake with them back to Horsens, and later on my work colleagues finished off the remaining part of the cake.

I only made one change to the recipe, as I replaced the dark chocolate with dark milk chocolate, as I DO NOT like dark chocolate, and as it is my cake I am using milk chocolate !!!

I really like the use of different spices, which makes me think about Christmas, so perhaps I should freeze down some grated squash for later Christmas baking in December ?

As other suggestion for squash cake you could also have a look at this recipe: squash cake a la Årstiderne & Preben's squash cake with cinnamon cream cheese topping

Squash cake with butter: - 1 cake

• Squash cake:
• 350 g squash - roughly grated
• 250 g brown sugar
• 3 eggs
• 100 g butter - soft
• 250 g wheat (cake) flour
• 3 teaspoon cinnamon
• 1 teaspoon all spice
• 1 teaspoon cardamon
• ½ teaspoon salt
• 1 tablespoon vanilla sugar
• 2 teaspoon baking powdr
• 1 teaspoon baking soda
• 125 g walnut - roughly chopped
• 100 g dark milk chocolate - roughly chopped
• Cream cheese frosting:
• 150 g icing sugar
• 50 g butter - soft
• 150 g plain cream cheese
• 1 organic lemon - only the zest
• 1 teaspoon vanilla sugar

1. Squash cake:
2. Heat up the oven to 175'C (fan oven)
3. Add butter, brown sugar, egg and vanilla sugar into a whipping bowl. Whip until the sugar is dissolved.
4. Afterwards add in the flour, spieces, baking powder and baking soda. Stir it into the dough.
5. Add in the chopped walnuts and chocolate, and stir it well into the cake dough.
6. Finally stir in the grated squash.
7. Pour the cake dough into a spring form.
8. Bake the cake at 175'C (fan oven) for 60-75 minutes. Check that the cake is baked starting after 45 minutes.
9. Let the cake cold down, before the frosting is added on top of the cake.
10. Cream cheese frosting:
11. Whip icing sugar, vanilla sugar, lemon zest and soft butter very well together.
12. Afterwards add in the cream cheese and whip again.
13. Spread the frosting on top of the squash cake.
14. Enjoy together with a cup of tea or coffee.