Pistachio-Squash Cake w. Cream Cheese Frosting
This recipe makes approximately 10-12 servings
Juicy squash, aromatic pistachios, warmth from amazing spices and a velvety cream with a hint of lemon. It's a match!
Often I find that recipes for pancake cakes are far too big. Here's my version of a lovely one, to be baked in a pan measuring approximately 21x21 cm.
Pistachio-Squash Cake w. Cream Cheese Frosting
Preparation: 20 minutes Cooking time: 45 minutes Total:> 70 minutes
Ingredients
This recipe makes approximately 10-12 servings
Pistachio and squash cake
240 g grated, drained squash
125 g butter, melted and chilled
2 eggs M/L
100 g sugar
120 g brown sugar
1.5 dL milk
200 g GF flour, I used half oats and half red Finax
100 g pistachio flour - unsalted pistachios blended into flour.
20 g vanilla sugar
10 g Xhantan Gum
8 g baking powder
4 g baking soda
5 g salt
Spices: I used half a teaspoon of cinnamon, half a teaspoon of allspice and a teaspoon and a half of cardamom.
Frosting
150 g butter, room temperature
120 g icing sugar
Zest of one lemon + juice of half a lemon
200 g cream cheese
Method
Pistachio and squash cake
Put baking paper in the mold. Curl it to make it easier. And preheat the oven to 170 degrees fan. Rinse and grate the squash. And drain them with a clean cloth. The weight indicated (240g.) is in the grated, drained state. Place the vanilla sugar, sugar, brown sugar and eggs in a bowl and whisk until light and fluffy.Mix the dry ingredients and fold them into the batter. Alternate with milk and butter. Add the squash. Spread the batter into the pan and bake for approx. 40-45 min. allow the cake to cool completely on a wire rack before adding your frosting.
Cream cheese frosting
Beat the room-temperature butter, icing sugar and lemon until light - it takes 5-10 minutes. Add the cream cheese and beat briefly until smooth, then decorate your cooled cake with your delicious cream and sprinkle with chopped pistachios if desired.
Tips and storage:
〰️ The cake keeps well in the fridge for 1-2 days with frosting and 4-5 days without frosting.
〰️ The cake can easily be frozen, but without frosting.
〰️ If in doubt whether the whole cake will be eaten, serve the frosting in a nice bowl on the side so the cake can keep longer.
〰️ In a pinch, you can replace the pistachio flour with almond flour, which provides the same moisture, but of course not quite the same taste.
