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Denne squashkage er dejlig svampet og utroligt nem at lave.

Den er god til eftermiddagsthéen, eller aftenskaffen, eller hvornår man lige har lyst til noget sødt og krydret.

Det er virkeligt en dejlig kage, og det er en fantastisk måde at bruge de friske squash fra haven.

God fornøjelse, og velbekomme! ?

Med bagehilsen
Lotte
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Dette skal der i den perfekte squashkage

250 Gr.	Sukker
350 Gr.	Hvedemel
2 Tsk.	Vanilliesukker
1 Tsk.	Natron
2 Tsk.	Bagepulver
1 Tsk.	Salt
2 Tsk.	Kanel
2 Dl.	Olie
3 hele	Æg
400 Gr.	Revet squash
50 Gr.	Hakket valnødder

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Sådan laver du en dejlig squashkage

Bland sukker, hvedemel, vanilliesukker, natron, bagepulver, salt og kanel i en skål. Pisk æggene let sammen og tilsæt dem til de tørre ingredienser, sammen med olie,  fintrevet squash( med skræl) og hakket valnødder.

Rør det hele sammen til en ensartet dej og  hæld det i en lille smurt eller beklædt med bagepapir bradepande og bag kagen i en forvarmet ovn ved 175⁰ C i 45-50 minutter, på ovnenes midterste rille.
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Du kan undlade valnødderne, hvis du ikke bryder dig om dem.

Du kan tilsætte 100 Gr. rosiner, hvis du kan lide det.

I vores familie kan vi lide at smøre hvid glasur på.

I Squash sæsonen, rev min kære mor altid en stor mængde squash og delte op i portioner til sqaushkagen til at fryse ned. Så havde hun altid til at hun lige kunne bage en squashkage, også uden for sæsonen
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