Butternut squash makes for a dense, moist cake and a single teaspoon of cinnamon goes a long way in adding flavor and fragrance.
By Jessica Dady
- 8oz plain flour
- 2tsp baking powder
- 4oz caster sugar
- 3oz butter
- 2 medium eggs
- 4-5oz butternut squash
- 1tsp cinnamon
- Preheat the oven 180C/350F/Gas mark 4 and line your cake or loaf tin with greaseproof paper.
- Cut/peel the skin off of your butternut squash and cut into cubes. Boil until soft and then drain.
- Using a masher or food processor blitz the soft butternut squash until it's the texture of potato mash. Leave to cool.
- Meanwhile in a large mixing bowl beat together all the ingredients except for the butternut squash.
- Your mixture will look quite dry but this is where to butternut squash comes into play. Add a spoonful of the cooled butternut squash mash in at a time and beat with an electric hand whisk - continue to add the butternut squash until the mixture is loose like your standard cake mixture. I only used 4oz of butternut squash but it's best to make up 5oz just in case!
- Pour your mixture into a cake tin and bake in the oven for 20-25 mins until golden and springy to touch.
Jessica, blogger at bakemeeatme, has always loved a spot of baking and began creating, writing and photographing her own recipes in 2011. She loves experimenting with different flavour combos, trying out latest trends and is always looking out for new inspiration. Jessica resides in London where she has bagged her dream career writing about food.