Butternut squash cake
A butternut squash cake perfect for breakfast, warmed by a teaspoon of grated nutmeg, a spice that goes perfectly with a cup of milk or tea.
Servings 8 - 12 people
Ingredients
- 350 g (¾ lb) butternut squash
- 125 g (½ cups) full-fat yoghurt
- 3 eggs
- 180 g (2/3 cup) cane sugar
- 125 g (½) butter, melted
- 200 g (1 2/3 cups) all-purpose flour
- 50 g (1/3 cup) potato starch
- 15 g (1 tbsp) baking powder
- 1 teaspoon grated nutmeg
- Icing sugar to decorate
Instructions
- Preheat oven to 175°C/350°F, fan assisted.
- Blend the butternut squash and the yogurt with an immersion blender.
- Beat the eggs and sugar with an electric whisk, then stir in the melted butter.
- Stir in the butternut squash purée, then fold in the flour sifted with potato starch, baking powder, and nutmeg.
- Grease and dust lightly with flour a 24 cm ring cake pan. Scrape the batter into the pan.
- Transfer the cake to the oven and bake for about one hour until golden brown and dry inside. Remove the cake from the pan and let it cool down completely on a wire rack. Dust with icing sugar before serving.
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