No-butter squash cake: here’s how to make it moist and fluffy.

published on 30 October, 2018 at 13:00
Add squash puree to the batter to make it super soft!
 
INGREDIENTS
3 eggs
salt
180g sugar
50ml vegetable oil
300g flour
1 packet of baking powder
100ml milk
200g cooked and pureed squash
powdered sugar, as needed
 
DIRECTIONS
1. Beat the eggs together with some salt, then add the sugar.
2. Add the oil and milk. Gradually add the flour.
3. Lastly, add the baking powder and pureed squash. Mix until the batter is smooth and foamy.
4. Pour the batter in a 24cm cake pan.
5. Bake at 180°C for 35 minutes (bottom rack, fan assisted oven).
6. Let it cool a bit before dusting with powdered sugar and serving.
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