Description
Butternut squash makes for a dense, moist cake and a single teaspoon of cinnamon goes a long way in adding flavor and fragrance.
Ingredients
Scale
- 8oz plain flour
- 2tsp baking powder
- 4oz caster sugar
- 3oz butter
- 2 medium eggs
- 4–5oz butternut squash
- 1tsp cinnamon
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Baking