Butternut Squash Cake

Butternut Squash Cake

457kcal per serving
1hr
20servings
Allergens Contains milk Contains egg Contains gluten Contains sulphites
Preferences Vegetarian

ingredients

For the Cake:

  • 400g butternut squash, peeled and grated
  • 1 large orange, zested
  • 350g light brown soft sugar
  • 4 medium free-range eggs
  • 300g plain flour
  • 175ml rapeseed oil
  • 2 teaspoons baking powder (10g)
  • 1 teaspoon ground cinnamon (5g)

For the Granola Topping:

  • Skins of 1 butternut squash
  • 30g clear honey
  • Seeds from the butternut squash
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 50g desiccated coconut
  • 25g gluten-free porridge oats
  • 50g poppy seeds
  • 150g margarine (or unsalted butter)

For the Cream Cheese Frosting:

  • 200g cream cheese
  • 100g icing sugar
  • Zest of 1 large orange
  • 150g margarine (or unsalted butter)

nutrition facts

Per average serving:
energy 1903 kJ / 457 kcal
23 %
fat 30 g
43 %
saturates 8.5 g
43 %
Sugars 25 g
28 %
salt 0.5 g
8 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Prepare the Butternut Squash:
    • Peel the butternut squash and grate the flesh. Set aside.
    • Zest the orange and reserve for the frosting.
  2. Make the Granola Topping:
    • Steam the squash skins for 10 minutes until soft. Toss with honey and bake at 160°C (320°F) for 15-20 minutes until crisp. Once cooled, crumble for granola.
    • Wash and dry the squash seeds. Toss with a bit of rapeseed oil and toast at 180°C (356°F) for 10 minutes until golden.
  3. Bake the Cake:
    • Preheat your oven to 165°C (329°F). Line a baking tray with parchment paper.
    • In a large bowl, whisk together the eggs and oil until well combined.
    • In a separate bowl, mix the flour, baking powder, and cinnamon.
    • Fold the dry ingredients into the wet mixture until just combined. Gently fold in the grated squash.
    • Pour the batter into the prepared tray and bake for 18 minutes, or until a skewer inserted into the center comes out clean. Let cool completely.
  4. Prepare the Granola Mix:
    • Combine the toasted squash seeds with coconut, pumpkin seeds, sunflower seeds, oats, and poppy seeds.
    • Melt the margarine and mix it into the seed mixture.
    • Spread on a baking tray and bake at 180°C (356°F) for 10 minutes, stirring halfway through until golden. Allow to cool.
  5. Make the Frosting:
    • Whip the margarine (or butter) with icing sugar until light and fluffy.
    • Add the cream cheese and orange zest, mixing until smooth.
  6. Assemble the Cake:
    • Pipe or spread the cream cheese frosting evenly over the cooled cake.

Generously sprinkle the granola topping over the frosting for a delightful crunch

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.