This roasted squash cake is beautifully moist and fragrant. The butternut squash gives it a lovely earthy flavour, similar to pumpkin cake. Perfect with wintery spices.
3cups(400g/14oz) butternut squasharound ½ a squash
½cup(120ml) milk
½cup(115g) buttersoftened, plus extra for greasing
¾cups(150g) brown sugar
¾cups(150g) granulated sugar
2eggs
1 ⅔cups(210g) all purpose / plain flourplus extra for dusting
1teaspoonground cinnamon
1teaspoonground ginger
¼teaspoonground cloves
large pinch of salt
½teaspoonbaking powder
½teaspoonbicarbonate of sodabaking soda
Instructions
Preheat the oven to 400F / 200C. Peel, cube and roast the squash with a splash or oil for 30 minutes until soft, but not browned. Add to a blender or large bowl, along with the milk and puree.
Reduce the heat to 180C. Grease a 9" / 23cm round cake pan 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.
Serve dusted with a little powdered sugar, coconut cream frosting or your favorite frosting.