Jingle bells, jingle bells, jingle all the way…. !!! Do not thank me for this great Christmas carol that you now have in head, that to get in the mood because of the temperature that it is at the moment, I think that the snow will not be of the party this year !!! Good but Christmas it is not that the cold and snow, it is also the hot chocolate with a good portion of cake, right ?! Then to change the buche, it breaks with the tradition and prepare a wonderful pumpkin cake, or a cake with squash in French (but that you had to guess, z are too strong !). It was personally the first time I was testing the squash in dessert and really I love it. It is sweet, spicy just as it should be, fresh and crispy thanks to the glaze and nougat… everything you need for a good dessert for Christmas and it is gluten free (thank you, thank you Tata !!!). And then the discovery of the day (yes, yes I am all proud of myself, but it is necessary from time to time, right ?!), this is the nougatine from the seeds of the squash, it’s just to fall to the ground this thing !

And so I leave you in the company of this cake and wish you very happy holidays and a wonderful Christmas.

Cake with pumpkin and spice {gluten-free}

For 1 square pan of 28 cm Save Print Ingredients

  • 250 g butternut squash purée
  • 200 g of cane sugar
  • 180 g of flour of corn
  • 100 of wholemeal rice flour
  • 5 eggs
  • 80 ml of vegetable oil
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ginger powder
  • 2 teaspoons of baking
  • 1 teaspoon of baking powder or yeast gluten free
  • 1/2 teaspoon salt
  • FOR THE FROSTING
  • 250 g mascarpone
  • 50 g of icing sugar gluten free
  • 3 tablespoons of the syrup of dates
  • FOR THE NOUGATINE
  • 50 g of seeds of pumpkin and squash
  • 50 g of caster sugar

 

Preparation

  • Preheat the oven to 180°.
  • Beat together the eggs and the sugar until the mixture whitens. Then add the oil, spices and mix.
  • Add the flour, bicarbonate of soda, baking powder and salt, mix it intimately. Finally, add the mashed butternut to the mixture and stir.
  • Pour the batter in a square pan or rectangular buttered-and-floured or covered with parchment paper.
  • Bake for 35 minutes.
  • During this time prepare the frosting. For this, mix the mascarpone, icing sugar and vanilla extract and then refrigerate.
  • Prepare a caramel with the caster sugar and then add seeds of pumpkin and squash, stir everything and spread it out on a plate. Let cool and crush into pieces.
  • Once the cake has cooled, add the frosting for the top using a spatula. Sprinkle the whole of the syrup of dates and add seeds of pumpkin and squash caramelized.

 

Good cake squash !

Written by Doc

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