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1
Melt the butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma.
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2
This can take anywhere from 10 to 20 minutes.
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3
You want the butter solids nicely toasted, but not scorched.
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4
Stir in the toasted hazelnut oil.
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5
Set aside and allow to cool but not set.
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6
By doing the butter first you can complete the rest of the steps while it is cooling.
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7
Preheat oven to 350F / 180C with a rack in the top 1/3.
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8
Butter and flour a 1-lb loaf pan, or roughly 9x5x3-inch.
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9
Sift the flour, baking soda, cinnamon, garam masala, and sea salt into a large bowl.
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10
Set aside.
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11
In a smaller bowl whisk the sugar, eggs, squash, and milk.
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12
Whisk in the still melted butter, but make sure it isn't hot to the touch.
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13
Add the wet ingredients to the flour mixture, and stir until just combined.
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14
Fold in most of the almonds.
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15
Pour the batter into the prepared pan, sprinkle with 1 1/2 tablespoons of sugar and remaining almonds, and bake for about 50-60 minutes, or until the edges have browned and the center of the cake is well set.
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16
Do your best to avoid over-baking, part of the charm of this cake is its moistness, when it is baked properly.
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17
Use a cake tester if necessary.
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18
*To make pureed winter squash: Roast large wedges or small cubes of skinned and seeded pumpkin, butternut squash, red kuri squash, etc.
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19
in a 375F / 190C until cooked and tender throughout.
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20
Puree with a hand blender until smooth.
