This roasted squash spice cake is beautifully moist and fragrant. The butternut squash give it a lovely earthy flavour, similar to pumpkin cake.
Similar to carrot cake, this is a delicately spiced treat. Adding butternut squash to the cake makes it wonderfully moist and last for ages. I tend to roast up a batch of squash and then freeze the extra puree (without the added milk) for use in other recipes. This cake would be equally nice with some raisins or chopped nuts.
This recipe for Roasted Squash Cake first appeared in the Guardian Cook section in April 2013.
Get the recipe!
- 400g butternut squash (around ½ a squash)
- 120ml milk
- 115g butter, softened, plus extra for greasing
- 150g brown sugar
- 150g granulated sugar
- 2 eggs
- 210g plain flour, plus extra for dusting
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- large pinch of salt
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- Preheat the oven to 200C. Peel, cube and roast the squash for 30 minutes until soft, but not browned. Puree, then stir in the milk.
- Reduce the heat to 180C. Grease a 23cm diameter cake tin and dust with a little flour.
- Beat together the butter and sugar until light and fluffy. Add the eggs and mix, then blend in the squash mixture.
- Sift together the flour, cinnamon, ginger, cloves, salt, baking powder and bicarbonate of soda. Add gradually to the squash mixture until combined.
- Pour the batter into the pan and bake for 45 minutes or until a skewer comes out clean. Cool on a wire rack.
This cake tastes lovely with coconut cream icing.