Sunday, 16 November 2008
Butternut Squash Cake
Yes, I made that butternut squash cake from another of Hugh F-W's recipe's. (Maybe he can start calling himself Hugh F-W? So much easier to say and type than Fearnley-Whittingstall...)
Anyway, yes, this cake was amazing. It is pretty much a carrot cake, but uses grated butternut squash. BUT - ontop of it there is a honey and orange drizzle which makes the top and ooey and gooey and the cake so moist. It is truly amazing. I think I shall be keeping this recipe but maybe trying it out with carrots, or parsnips or even beetroot again (as messy as it is..I do love making a mess though). It is really, really easy to make (once you've grated your veg) because the butter is melted so you don't have to use too much elbow grease mixing it all in!
180g wholemeal self-raising flour
1 tsp baking powder
90g golden caster sugar
90g light muscovado sugar
½ tsp cinnamon
1 pinch ground cloves
Finely grated zest of 1 orange
180g butter, melted and cooled slightly
2 eggs, lightly beaten
300g butternut squash, peeled, deseeded and grated
70g walnuts, roughly chopped
2 tbsp runny honey
5 tbsp orange juice
1 tbsp lemon juice
Preheat the oven to 180C/350F/ gas mark 4. Grease and line a 900g loaf tin. In a bowl, whisk the flour, baking powder, sugar, cinnamon, nutmeg, cloves and orange zest. Beat in the butter and eggs until smooth. Fold in the squash, nuts and sultanas, pour into the tin and smooth with a spatula. Bake for 50-55 minutes, until a skewer comes out clean.
While the cake is cooking, heat the honey and citrus juices in a small pan, simmering for a few minutes until thickened slightly. Remove the tin from the oven and place on a wire rack. Pour over the honey and orange juice, and leave to cool completely.