Junior chef
Utensils
Apron
Bowl
Fork
Mixer
One ring-shaped cake mould (holding approx. 2 l)
Oven mitts
Paring knife
Rösti grater
Rubber spatula
Teaspoon
Timer
small bowl
Cutting board
Spoon
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Grease the tin with butter. Place the yoghurt in a small bowl, set aside. Rinse out and dry the yoghurt pot, use as a measuring cup.
Cake batter
Place the butter in a large bowl, beat in the sugar and salt. Add the eggs one at a time. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Combine the flour, almonds, cinnamon and baking powder, mix into the batter along with the reserved yoghurt.
Peel and halve the squash, remove the seeds with a spoon, roughly grate the squash. Roughly grate in the apples, mix both into the cake batter. Transfer the batter to the prepared tin.
To bake
Approx. 70 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.
Icing
Combine the icing sugar and lemon juice, drizzle over the cake, leave to dry for approx. 5 mins.
| Tip: | Decorate with dried apple rings. |
|---|
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