Author Notes
A cake which pleasantly surprised us with its tastiness, considering it all began as an experiment! —Kitchen Butterfly
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Ingredients
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1/2 cup almond meal
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1/2 chestnut flour (or plain flour)
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2 teaspoons baking powder
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1 teaspoon ginger powder
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Pinch of salt
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1/2 cup roasted butternut squash puree, blitzed till smooth
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1 egg, lightly beaten
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1/4 cup vanilla yogurt
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Zest of 1 lime
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Zest of 1 lemon
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1/4 cup vegetable oil
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1/4 cup maple syrup
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2-3 tablespoons flaked, raw almonds
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1/3 cup dessicated coconut or additional almond meal
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1 teaspoon finely freshly grated ginger
Directions
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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
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In a bowl, sift the dry ingredients together - almond meal, chestnut/plain flour, baking powder, ginger powder and salt. Whisk to combine
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In another bowl, combine the wet ingredients - BNS puree, egg, yogurt, lime and lemon zest, oil and maple syrup. Whisk well together
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Pour the wet ingredients into the dry and using a spatula, stir very well to combine
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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.
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Serve with Magical coffee (recipe on food52)
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