Peppery Butternut Cake

Peppery Butternut Cake

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Original and gourmet, this peppered butternut cake is a dessert that should surprise and seduce your guests.

Ingredients for 4 persons :

  • 400 g of butternut
  • 130 g of semi-salted butter (including 5 g for the mold)
  • 2 eggs
  • 120 g brown sugar
  • 150 g of rice flour
  • 50 g of cornstarch
  • 1 tsp. guar gum
  • 1 sachet of organic gluten-free yeast
  • 70 g of ground hazelnuts (or almonds)
  • 4 pinches of Roellinger pepper
  • Salt

Peppery Butternut Cake

- Preheat the oven to 180 ° C (th. 6).

- Peel and grate the butternut.

- In a saucepan, melt the semi-salted butter.

- In a salad bowl, whisk the egg yolks with the brown sugar. The

mixture should whiten and form a "ribbon". Add the rice flour, starch

of corn, guar gum and yeast. Mix well. Add the

grated butternut, ground hazelnuts, pepper and melted butter.

- In another bowl, place the egg whites. Add a pinch of salt. Using a mixer, beat the egg whites until stiff. Add them delicately to the preparation. Homogenize the preparation by mixing all the ingredients one last time.

- Butter and line a mold with butter. Pour the preparation.

Bake and cook for 45 minutes.

- Remove from the oven, leave to cool on a rack.

Learn more about butternut


Just like its French name “doubeurre” the omen, the yellow to orange-yellow flesh of this cucurbit plant reveals an exceptionally fine, melting and velvety texture. A delight !


Ribbon (do the): Said of a mixture of egg yolks and powdered sugar whose consistency becomes smooth enough to pour without breaking when allowed to flow from the top of a spatula.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Butternut Squash Three Ways. Jamie u0026 Gennaro. Realtime Recipes (July 2022).


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