Summer Squash Cake

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Easy summer squash cake. Dense and crumbly with flavors of cinnamon, vanilla, and sesame seeds.

Prep Time30

Cook Time40

Course: Dessert

Cuisine: Greek

Servings: pieces

Calories: 197kcal

Combine flour and baking powder in a bowl and set aside.
Prepare the squash. Slice off the top and bottom, scoop, and discard the soft flesh containing the seeds. Then cut the squash into smaller pieces.
Grate the squash on the coarse scale of a box grater. Add to a strainer.
Add the ½ teaspoon of salt, mix, and rub the grated squash.
Let stand for 30 minutes.
Preheat oven to 180°C / 350°F.
Then squeeze it well with your hands. It should yield 4 cups of squeezed squash. Place in a bowl and set aside.
Lightly beat eggs and sugar in a mixing bowl using a whisk.
Mix in 2 tablespoons olive oil, milk, vanilla, and cinnamon.
Whisk in the semolina and then the flour mixture.
Lastly, stir in the squash.
Add the remaining 4 tablespoons of olive oil to a round 31 cm (12-inch) pan.
Sprinkle 3 tablespoons of semolina to coat the bottom of the pan.
Transfer the cake mixture to the pan then sprinkle the sesame seeds on top.
Bake for about 40 minutes or until it is honey brown on top and a knife inserted in the middle comes out clean.
Allow to cool for about 30 minutes and then cut into small square pieces and serve.