Squash and spice cake {sans gluten}

Gâteau à la courge

Jingle bells, jingle bells, jingle all the way…. !!! Ne me remerciez pas pour ce super chant de Noël que vous avez désormais en tête, tout ça pour se mettre dans l’ambiance car vu les températures qu’il fait en ce moment, je crois bien que la neige ne sera pas de la partie cette année !!! Bon mais Noël ça n’est pas que le froid et la neige, c’est aussi le chocolat chaud avec une bonne part de gâteau, non ?! Alors pour changer de la buche, on rompt avec la tradition et on prépare un magnifique pumpkin cake, soit un gâteau à la courge en français (mais ça vous l’aviez devinez, you are too strong !). It was personally the first time I tried squash for dessert and I really love it.. It's soft, spicy just right, fresh and crunchy thanks to the icing and nougatine… everything you need for a good Christmas dessert and what's more, it's gluten-free (thanks WHO, thank you Tata Emilie !!!). And then the discovery of the day (oui, yes I am very proud of myself but I have to from time to time, non ?!), it’s pumpkin seed nougatine, this thing is just to die for !

So I leave you with this cake and wish you all a very happy holiday and a wonderful Christmas..

Gâteau à la courge maison

Recette de Gâteau à la courge

Squash and spice cake {sans gluten}

2015-04-21 16:43:22

Pour 1 square mold 28 cm

To print

Ingredients

250 g of butternut squash puree
200 g cane sugar
180 g corn flour
100 brown rice flour
5 eggs
80 ml vegetable oil
2 c. teaspoon cinnamon
1 c. teaspoon powdered ginger
2 c. teaspoon of bicarbonate
1 c. teaspoon of baking powder or gluten-free yeast
1/2 c. teaspoon of salt
FOR THE GLAZE
250 g of mascarpone
50 g of gluten-free icing sugar
3 c. tbsp date syrup
FOR THE NOUGATINE
50 g of pumpkin seeds
50 g caster sugar

Preparation

Preheat the oven to 180°.
Beat the eggs and sugar together until the mixture turns white.. Then add the oil, spices and mix.
Add the flour, le bicarbonate, baking powder and salt, mix thoroughly. To finish, add the butternut puree to the mixture and stir.
Pour the mixture into a square or rectangular mold, buttered and floured or covered with parchment paper..
Bake 35 minutes.
Meanwhile prepare the icing. To do this, mix the mascarpone, icing sugar and vanilla extract then set aside in a cool place.
Prepare a caramel with the caster sugar then add the pumpkin seeds, stir everything and spread on a plate. Let cool and crush into pieces.
Once the cake has cooled, add the icing on top using a spatula. Drizzle everything with date syrup and add the caramelized pumpkin seeds.

aime & mange https://aime-mange.com/