Two-Colored Squash Loaf Cake
Purchase high-quality pistachios, and pick through the nuts for the greenest ones. After roasting, rub the nuts between your palms to eliminate as much of the brown skin as possible.
Recipe information
Yield
Makes one 5 x 9-inch loaf
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Generously butter a 5 × 9-inch loaf pan. Sprinkle the pan with flour, tap out excess flour, then set the pan side. Using a box grater, coarsely grate the squash. Place the grated squash in a piece of cheesecloth, and squeeze out as much liquid as possible; set the squash aside.
Step 2
Place the pistachios on a baking pan, and toast in the oven for 5 minutes. Remove, and set aside to cool. In a medium bowl, sift together the flour, salt, and baking powder; set aside.
Step 3
In an electric mixer fitted with the paddle attachment, combine the butter and sugar; beat on medium-high speed until light and fluffy. Add the eggs, 1 at a time, and mix until combined. Beat in the vanilla extract. Add the flour mixture, and beat until just combined.
Step 4
Remove the bowl from the mixer stand; fold in the squash, pistachios, and fennel seeds. Spoon the batter into the prepared loaf pan; bake 10 minutes.
Step 5
Reduce the oven temperature to 350°F, and bake the loaf cake until golden brown and a wooden skewer, inserted into the center of the loaf, comes out clean, about 1 hour. Remove the cake from the oven, and transfer to a wire rack until cool.
