Quantity: 8 to 10 personnes |  Preparation Time: 20 min |  Cooking time: 1h15



  • 1 small red kuri squash
  • 1 to 2 glasses of water
  • 3 eggs
  • 125 g of sugar
  • 250 g of wheat flour
  • 1 packet of baking powder
  • 50 g of ground almonds
  • 100 g of Emile Noël red palm oil
  • 60 g crushed hazelnuts



Wash and cut the red kuri squash into cubes. You can leave the skin.

Transfer the diced squash into a casserole and pour 1 to 2 glasses of water. The diced red kuri squash should be 3/4 covered. Cover and cook for around 20 min in medium flame.

Take 200 g of the pulp and purée in blender.

In a mixing bowl, whisk in the eggs with sugar. Add the flour, yeast and almond powder.

Then add the Emile Noël red palm oil, squash purée and crushed hazelnuts.

Pour in a cake mould and bake for 55 min in an over pre-heated to 180 °C.

Let it cool down completely before demoulding.

Recipe © Ouest-France

Recette cake potimarron noisettes Palme Rouge Emile Noël