RED KURI SQUASH AND HAZELNUT CAKE
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