Ingredients

• 100g almond/ hazelnut powder
• 255g icing sugar
• 75g flour
• 7 egg-whites
• 225g melted and coloured butter
• 150g winter squash
• 80g olive marmelade
• 6g baking powder

Preparation

- Steam winter squash cut into pieces for 20min.
- Drain and make a puree.
- For the cake, mix flour, almond/hazelnut powder and icing sugar. Sift.
- Add egg-whites and mix with a whisk.
- Then add olive marmelade and winter squash puree. End by adding butter.
- Butter the tins. Add the mixture. Bake in oven for 7 min to 210C° and for 15min to 180C° for big tins and for 5 to 7 min for appetizers.

Maison Familiale et Rurale des Baronnies - Thierry Becherot - Buis-les-Baronnies (26)