Time: 20 min
\nDifficulty: Easy<\/p>\n
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.<\/p>\n
Ingredients
\nServes 6<\/p>\n
– Butternut squash: 700 g
\n– Chopped walnuts: 50 g
\n– All-purpose flour: 100 g
\n– Baking powder: 1 packet
\n– Grated Parmesan: 50 g
\n– Eggs: 2
\n– Milk: 125 ml
\n– Melted butter: 20 g
\n– Ground nutmeg: a pinch
\n– Salt and pepper: a pinch<\/p>\n
Preparation<\/p>\n
Total time: 1 h
\nPrep: 20 min
\nCook: 40 min<\/p>\n
1. Prepare the squash and walnuts
\nUse a mandoline to cut the butternut into very thin slices. Roughly chop the walnuts with a knife.<\/p>\n
2. Assemble
\nFold 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.<\/p>\n
Baking
\nBake for 40 to 45 minutes at 180\u00b0C (about 350\u00b0F).<\/p>\n\n\n