Butternut squash cake

October 28, 2010

Author Notes: A cake which pleasantly surprised us with its tastiness, considering it all began as an experiment!Kitchen Butterfly

Makes: 1 cake

Ingredients

  • 1/2 cup almond meal
  • 1/2 chestnut flour (or plain flour)
  • 2 teaspoons baking powder
  • 1 teaspoon ginger powder
  • Pinch of salt
  • 1/2 cup roasted butternut squash puree, blitzed till smooth
  • 1 egg, lightly beaten
  • 1/4 cup vanilla yogurt
  • Zest of 1 lime
  • Zest of 1 lemon
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup
  • 2-3 tablespoons flaked, raw almonds
  • 1/3 cup dessicated coconut or additional almond meal
  • 1 teaspoon finely freshly grated ginger
In This Recipe

Directions

  1. Preheat the oven to 180 deg C. Then grease a regular sized brownie tin ( with butter, then sprinkle the insides with almond meal or dessicated coconut to form a coating round base and edge of pan and
  2. In a bowl, sift the dry ingredients together - almond meal, chestnut/plain flour, baking powder, ginger powder and salt. Whisk to combine
  3. In another bowl, combine the wet ingredients - BNS puree, egg, yogurt, lime and lemon zest, oil and maple syrup. Whisk well together
  4. Pour the wet ingredients into the dry and using a spatula, stir very well to combine
  5. Pour into greased and 'floured' brownie tin and sprinkle over the flaked almonds on top. Bake in the oven for 30-40 minutes, until a tooth pick inserted into the centre comes out with a few crumbs and not moist batter.
  6. Serve with Magical coffee (recipe on food52)

More Great Recipes:
Cake|Chestnut|Lime|Maple Syrup|Vegetable|Serves a Crowd|Thanksgiving|Fall|Winter|Vegetarian|Dessert|Breakfast

Reviews (1) Questions (0)

1 Review

Deborah S. November 6, 2017
I tried this recipe because I have an abundance of homegrown butternuts and am looking for new things to do with them. I substituted 1/2 teaspoon of orange zest for the lemon and lime, and otherwise followed the recipe. The recipe could use some clarification, as it is not really clear that you are supposed to use the 1/3 cup coconut/almond flour to dust the baking pan. and it never says what to do with the grated fresh ginger at the end of the ingredients list. I baked mine in a 9" round cake pan, and it turned out beautifully. Very moist, and it keeps well for a few days, if there is any left. I would definitely make this again.