Guatemalan Squash Cake

Kitty FloridoAugust 31, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

In our national month, we love to show you recipes using traditional ingredients. In this case, this Squash Cake (locally known as Güicoy Sazón) is perfect for a family Sunday.

To prepare the squash puree, we recommend buying a squash of at least 2 pounds, calculating to get 20-oz. (1.25 pounds) of puree. We split thesquash, remove the seeds and cook it until the pulp is cooked. We let cool and then the cooked pulp is removed. Then, blend well until it is a smooth consistency puree.

This cake is large. We use a 9-inch cheesecake mold, with parchment paper at its base, but if you don’t have a mold that you can separate the ring from the base, we even recommend using parchment paper at the bottom to more easily remove the cake from the base. mold.

For the glaze, we use icing sugar, cinnamon, and vanilla, along with dark rum and milk. In this case, we use almond milk, which we had on hand, but it can be replaced by any variety of milk or even just use rum.

Note: We used the measurements as given on the recipe, we used our scale to weigh. Next to it, we added the values in cups as we have found them online so you have an idea, but we strongly recommend you use a scale to get successful results.

Kitty

Guatemalan Squash Cake

A Foodies’ Kitchen original recipe
Yields 1 – 9 inch cake.

Ingredients, for the cake:
20-oz. squash puree (about 2 1/2 cups)
6-oz. unsalted butter (3 /4 cups butter)
6 eggs
8-oz. sugar (1 cup)
4-oz. brown sugar (1/2 cup)
6 tablespoons greek yogurt
½ pound all-purpose flour ( 1 3/4 cup)
2 teaspoon baking powder
1 teaspoon of baking soda
1 tablespoon of cinnamon
½ tablespoon of nutmeg
¼ teaspoon salt

Ingredients, for the glaze:
1 cup of powder sugar
1 teaspoon cinnamon
½ teaspoon vanilla
1 pinch of salt
3 tablespoons of almond milk
3 tablespoons dark rum

Preparation:

Preheat oven to 350ºF. Prepare a 9-inch pan with parchment paper in its base, greased and floured.
In a medium bowl, sift or sift the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Reserve.
In the bowl of a mixer, add the butter and sugars, and beat until creamy. That is, until the color of the butter changes from yellow to a lighter shade.
Add the yogurt and the squash puree, mix until combined.
One by one, add the eggs, and mix well before adding the next.
Add dry ingredients to dough bowl, mixing just until well combined.
Transfer the dough to the greased pan and bake for 60 to 75 minutes. The cake is ready when the sides of the cake are separated from the mold, and at minute 60, inserting a cake tester into the center of the cake until it comes out clean, or with a couple of crumbs stuck.
When removing from the oven, place the mold on a rack and let it cool for 15 minutes before removing it from the mold.
When the cake is cold, prepare the glaze: Mix the icing sugar, cinnamon, vanilla, salt, milk and rum, and pour over the cake.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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