A cake which pleasantly surprised us with its tastiness, considering it all began as an experiment! —Kitchen Butterfly
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
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
In a bowl, sift the dry ingredients together - almond meal, chestnut/plain flour, baking powder, ginger powder and salt. Whisk to combine
In another bowl, combine the wet ingredients - BNS puree, egg, yogurt, lime and lemon zest, oil and maple syrup. Whisk well together
Pour the wet ingredients into the dry and using a spatula, stir very well to combine
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.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!