This is adapted from a recipe by Italian food writer
Put the sultanas and Galliano in a bowl and soak for at least 20 minutes until the sultanas are plump.
Put the cubed squash in a saucepan with the butter. Cover and cook over medium heat for about 15 minutes until soft. Add
Stir in the sugar, almonds, candied peel, lemon zest and grains of paradise. Add the sultanas and any remaining Galliano, mixing thoroughly.
Sift the flour and baking powder together, then gradually add to the squash mixture, beating well with each addition.
In a separate bowl, beat the egg yolks until pale and thick, then fold into the squash mixture. In another bowl, whisk the egg whites until stiff, then fold carefully into the squash mixture using a large metal spoon.
Spoon the mixture into the prepared tin and bake for 1–1¼ hours or until a skewer inserted in the middle comes out clean. If the cake is browning too much, cover the top with a piece of foil. Turn out onto a wire rack to cool.
Dust with sifted icing sugar before serving.
© 2008 Christine McFadden. All rights reserved.