Pumpkin Walnut Cake

Ingredients

• 500 g butternut squash (1 piece)
• 1 Organic lemon
• 260 g low‑fat margarine, room temperature
• 320 g sugar
• 4 eggs
• 200 g ground walnuts
• Salt
• 120 ml milk (1.5% fat)
• 250 g flour
• 2 tsp Baking powder
• 30 g walnut kernels (2 tbsp)

Instructions

1. 1.

   Peel and core the squash; grate about 300 g coarsely, pat dry with paper towels; slice remaining squash thinly. Wash lemon hot, pat dry, finely zest.

2. 2.

   Cream 260 g margarine in a bowl with a hand mixer. Add 200 g sugar and eggs alternately, beating until frothy. Fold in ground walnuts, lemon zest, pinch of salt, milk and grated squash.

3. 3.

   Sift flour and baking powder together, add to the egg mixture and stir thoroughly. Grease a 30 cm loaf pan with remaining margarine. Pour batter into pan and bake in preheated oven at 180 °C (160 °C fan) for about 60 minutes.

4. 4.

   Meanwhile boil 125 ml water with remaining sugar; simmer gently for ~10 min. Add squash slices, cook in syrup until translucent (~10 min). Remove, drain well.

5. 5.

   Take cake out of oven, cool in pan. Carefully unmold. Garnish with squash slices and walnuts.