Baked Squash and Almond Squares

Hoje para JantarReviews(1)
Renee M.: "This salmon was so good I wanted to skip the othe…" Read More
6Ingredients
Calories
55Minutes

These squash and almond squares are perfect for gifting around the holidays or just enjoying after a warm and cozy dinner. They only require 6 ingredients and come together in under one hour, so you can be enjoying these in no time! The slightly sweet squash is perfectly paired with nutty almonds for a dessert that has a bold but delicate flavor. Try them dusted with a little bit of powdered sugar or a spoonful of whipped cream.

Ingredients

  • 500 grams sugar
  • 250 milliliters water
  • 125 grams jam (squash, chila jam)
  • 125 grams almonds (peeled, grated)
  • 20 egg yolks
  • 4 tablespoons flour

Directions

  1. Preheat oven to 250 degrees Celsius.
  2. Bring the sugar to boil with the water, and simmer until reaching 103 C.
  3. Add the sweet squash, and simmer for 3 to 4 minutes.
  4. Add the almonds, and mix well.
  5. Remove from heat, and let cool.
  6. When cool, add the egg yolks. Heat again to thicken a bit, without letting it boil.
  7. Mix in 2 tablespoons of flour.
  8. Grease a baking tray with butter, line with parchment paper, grease again, and flour well. Spread a spoon of flour on the bottom of the tray, pour in the jam, and sprinkle with another spoon of flour.
  9. Bake in a hot oven, 200-250 C.
  10. It's cooked when a toothpick inserted in the cake comes out clean and dry.
  11. Shake off the excess flour, cut into squares, place each on a paper wrapper, and sprinkle with powdered sugar. Garnish with a pearl.
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Reviews(1)

Yummly User
Renee M. 28 May 2015
This salmon was so good I wanted to skip the other ingredients! It is savory and moist and it’s aromas was mouth-watering! I did enjoy a few chunks before it made it to the crostini but it worked well there too. I’ve served it with wild rice, fruited couscous and chunked or flaked atop a green salad. I have never had such tasty pickled salmon!