Mushroom Squash Cake

Here is an easy recipe for a delicious Squash cake based on the same recipe as our Squash muffins. Only with a few changes, but at least as tasty and easy to make. 3 eggs, 250 g sugar, 2½ dl oil, 250 g squash, 100 g carrot, 320 g flour, 3 teaspoons baking powder, 2 teaspoons vanilla sugar, 5 teaspoons ground cinnamon, 1 teaspoon cardamom. Garnish: 250 g natural cream cheese, 175 g butter, 150 g caster sugar, 2½ teaspoons vanilla sugar, whole walnuts.

Grate the squash on the coarse side of the raw food star. Beat eggs and sugar until fluffy. The oil is added. Then stir in the other ingredients. Spread the dough in a spring form. Bake at 180 degrees in a convection oven for 30 minutes, until they feel firm on top. Cool on a wire rack. Stir the cream cheese together and spread over the cake. Garnish with walnuts at the end. You can see in the video how I made it, below.

Hugs from Mathilde