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

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.

In a bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the puréed squash and beat for about 1 minute. At low speed, add the dry ingredients, except for the almonds.

Spoon the batter into the prepared pan and sprinkle with the almonds. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool on a wire rack.

In Recipes-list.com we have selected the most viewed recipes from category - Cakes . Enjoy the best recipes specially selected for you! Squash Cake is the right choice that will satisfy all your claims.