Butternut or kabocha squash cake
Recipe by Julie Elliott
FOR THE CAKE
1 medium squash (such as butternut, pumpkin or kabocha)
1 cup butter
3 large eggs
1 ½ cups Sugar
½ cup light brown sugar
3 cups plain flour
2 tsp baking soda
2 tsp baking powder
½ nutmeg (grated)
2 tsp ground mixed spice
FOR THE ICING
5 tbsp butter
2 tsp vanilla extract
1½ cups icing sugar
Prep. Time → 30 min
Cook Time → 50 min
1. 1. Peel and cut the squash into 2 inch pieces then steam until soft
2. 2. Puree the squash in a food processor or with a handheld blender thingy. Take out 2 cups of the squash and save the rest for something else.
3. 3. Preheat your oven to 350F, and grease two (9 inch) loaf tins or cake tins.
4. 4. Melt the butter and allow it to cool for about 10 minutes.
5. 5. In the bowl of a standing mixer, beat together the eggs and sugars on high speed for several minutes, until the colour has lightened, add in the butter and beat for another couple of minutes, until the mixture is smooth.
6. 6. Add the pureed squash to the wet ingredients and beat until smooth and uniformly mixed in.
7. 7. In a small bowl, combine the flour, salt, baking powder, baking soda, mixed spice and nutmeg. Add this to the wet ingredients, and mix on low until fully incorporated.
8. 8. Divide the mixture evenly into the 2 prepared loaf/ cake tins and bake for about 50 minutes, until a tester comes out clean. Take the cakes out of the tins and allow to cool completely before glazing.
9. 1. TO MAKE THE ICING, Melt the butter and allow to cool for about 10 minutes
10. 2. while you are waiting for it to cool, sift the icing sugar to remove lumps.
11. 3. Whisk the vanilla into the butter.
12. 4. Then, whisk in the icing sugar until you reach a spreadable consistency.
desserts October 10, 2012 12:42
Author fiveandspice.wordpress.com/201...
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