Time: 20 min
Difficulty: Easy
With its thin layers of butternut, grated Parmesan and a few crunchy walnut bits, this savory cake is as attractive as it is tasty. Serve it alongside a chicory (endive) salad.
Ingredients
Serves 6
– Butternut squash: 700 g
– Chopped walnuts: 50 g
– All-purpose flour: 100 g
– Baking powder: 1 packet
– Grated Parmesan: 50 g
– Eggs: 2
– Milk: 125 ml
– Melted butter: 20 g
– Ground nutmeg: a pinch
– Salt and pepper: a pinch
Preparation
Total time: 1 h
Prep: 20 min
Cook: 40 min
1. Prepare the squash and walnuts
Use a mandoline to cut the butternut into very thin slices. Roughly chop the walnuts with a knife.
2. Assemble
Fold the butternut slices and about two-thirds of the chopped walnuts into the batter, tossing gently so each slice is coated. Line a round pie or tart pan with parchment paper (this makes unmolding much easier). Pour the mixture into the pan. Use the back of a spoon to press and compact the slices so they form even, flat horizontal layers.
Baking
Bake for 40 to 45 minutes at 180°C (about 350°F).
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.