Nordic Squash Cake with Nuts and Cheese Topping
This recipe for an old-fashioned and very traditional Nordic squash cake is super delicious. It has a great taste and perfectly moist. If you are looking for a recipe for a real Nordic cake this is it.
Servings: 1 cake
Ingredients
The Squash Cake
- 1 zucchini squash
- 50 g walnuts
- 50 g hazelnuts
- 3 eggs
- 200 g sugar
- 2 dl sunflower oil
- 325 g all-purpose flour
- 2 tsp natron (baking soda)
- 1/2 tsp baking powder
- 3 tsp cinnamon
- 1 tsp salt
The Cheese Topping
- 100 g natural cream/soft cheese (like Philadelphia cream cheese)
- 25 g butter
- 250 g icing sugar
Instructions
The Squash Cake
- In a large bowl; whisk together eggs and sugar into a airy and fluffy mixture.
- Add the sun flower oil and whisk again.
- Rinse the Squash and grate it using the coarse side/setting on your grater.
- Coarsely chop the walnuts and hazelnuts.
- Add the grated squash and the chopped nuts into the egg mixture.
- In a second bowl; mix the all-purpose flour, baking soda, baking powder, cinnamon and salt. Gently mix the flour mixture with the squash batter.
- Coat the inside of a baking springfrom (or similawith butter or spraying oil. The diameter of the baking pan should be about 25-30 cm (10-12 inch)
- Pour the batter in the baking pan and bake the cake for about 40 minutes at 175 C (350 F).
- When done; let the cake cool off before adding the cream cheese topping.
The Cheese Topping
- In a bowl; mix the cream cheese, butter and icing sugar.
- Keep the cheese topping the fridge and spread it on the cake just before serving it. Once the topping is smeared on the cake you should keep the entire cake refrigerated - preferably in an air thigh container or under a sheet of plastic.