Tuesday, 21 May 2013

Butternut Squash Cake

I tried Butternut Squash Cake at my local deli, Thelma's on Sharrowvale Road in Sheffield; they do the most incredible lunch time foods - I'll blog about it soon. Back to the squash - and it was delicious. It tasted different, it didn't feel heavy and it was nice to have something baked that wasn't chocolatey. I'm guilty of baking mostly chocolate-based treats or cookies, usually involving chocolate. So last night I decided to make the Butternut Squash Cake with some cream cheese icing for the boys at work; they always like it when I bake something a bit different so I guessed this would go down well!

All you need is:
125g butter, unsalted
125g caster sugar
zest of one orange and juice of half an orange
2 eggs
200g butternut squash, peeled and grated
125g wholemeal self raising flour, sifte
75g raisins (or sultanas if you haven't got raisins)
50g walnuts, chopped (optional)
1/2 tsp bicarb of soda
1 tsp mixed spice
1/2 tsp salt
a handful of walnuts, to decorate

For icing:
40g icing sugar
110g light philli (soft cream cheese)
20g butter
squeeze of lime or lemon juice

Preheat oven to 170 (fan), grease 20cm cake tin (or use sandwich tin like I did - living in three different places means stuff everywhere!)

First things first, you need to cream butter, sugar and orange zest together until it is light
and fluffy.

Next, add the eggs, one at a time, beating well as you add each one. 

Now you need to fold in the grated butternut squash (I hope you didn't have too much annoyance grating this - I'd had enough after about 5 minutes!), raisins and nuts (if using). Then add the orange juice. Mix well.

Fold in the flour, bicarb, salt and spice. Mix well again.

Make sure everything is mixed well. Pour into cake tin and bake for around 45 minutes - the centre will be springy when ready and will come away from the cake tin slightly.

When done, leave to cool on a wire baking rack.

When cool, cream together butter and philli cheese. Add icing sugar and lime/lemon juice and mix together until smooth. Spread an even layer of the cake and decorate with generous sprinkle of chopped walnuts to finish.

N xo

No comments:

Post a Comment