A squash cake you can eat for lunch without a guilty conscience. I had too many squash and want to make something easy. You can make it quickly and just cool down before you grease it with delicious cashew cream. It is not too sweet and fits well to your afternoon tea as well as oat-milk coffee.
You can store the cake in the refrigerator after making because the icing or glaze will melt if you store it at the kitchen table. enjoy the delicious cake.
You probably have all the ingredients in your kitchen. If you don`t have the nuts, just use chopped almonds it`s great too.
Aquafaba or chickpea water is excellent substitute to egg together with flax-egg (flax seeds with double boiled water) Just whisk it well with the electric whisk and it becomes very creamy combined with sugar.
Chop the nuts roughly and add it carefully to the batter.
The batter will still be creamy when you are adding the squash and the nuts if you do it carefully.
Combine the dried ingredients very slowly stirring into the batter, it must still be creamy.
Spread batter into a greased baking tin and bake at 175C for about 35 minutes.
Let the cake cool down before you mix the glaze and spread evenly over the cake.
Sprinkle the glaze with black or pink salt and coconut flakes. I also used some dried cherries.