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Yummy Butternut Squash Cake February 12, 2010

Posted by bitchwantstea in Food.
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We know, butternut squash, and cake.  It sounds wrong.  But believe us, it’s not – in a carrot cake kind of way!  This cake goes down really well with everyone; and it’s virtually a health food.

Ingredients:

500g peeled weight butternut squash (this is normally about 1 1/2 average sized squashes).
300g self raising flour.
300g light muscovado sugar.
175g sultanas.
4 eggs.
200g butter, melted.
85g butter, softened.
2 oranges, (zest of both, and the juice of one).
200g pack of soft cheese.
1/2 tsp salt.
2 tsp bicarbonate of soda.
3 tsp mixed spice.
A pinch of cinammon (optional).
A pinch of ground ginger (optional).
100g icing sugar, sifted.

Step-by-Step:

1 ) Butter and line a rectangular baking or roasting tray (this recipe works in a 30cm x 20cm tray) with baking parchment. Heat the oven to 180c/gas mark 4.

2 ) Peel and grate your butternut squash.

3 ) In a large bowl mix the flour, sugar, spice (you don’t need the extra cinammon or ginger but we quite like to add them!), bicarbonate of soda, sultanas and salt.

4 ) Meanwhile, melt the butter in a saucepan or in the microwave and add to the eggs (beat them whilst waiting for the butter to melt).

5 ) Add the butter/egg combo to the dry ingredients as well as the zest of one of the oranges and 1 tbsp of the juice and then add in the butternut squash and mix it all in until its fully combined. Make sure there are no unmixed floury bits – at your own peril!

6 ) Chuck it in the oven for half an hour or until golden and springy. Your house will smell like a lovely bakery too! Once you put a cocktail stick into the middle and it comes out clean then you are free to take it out and put aside for 5 mins.

7 ) Whilst the cake is cooling, beat together the soft cheese, butter, icing sugar, the rest of the orange zest and 1 tsp of the juice to make the icing. Pop it in the fridge.

8 ) After the cake has been cooling for five mins, take it out of the tin and pop it on a cooling rack. Grab another cocktail stick and prick holes all over the top. Pour the rest of the orange juice over the cake and then leave to cool completely.

9 ) Finally, once its all cooled, go get the icing out of the fridge and spread it over the cake. Now all you need to do is cut into squares and munch away. It’s practically a health food and definitely two of your five-a-day, maybe even three if you include the sultanas!

This moist and juicy marvel will keep for about 3 days covered in the fridge, if you can leave it that long…Yummy!

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