Quick Spelt Butternut Squash Cake
Mildly spiced, this quick & easy spelt butternut squash cake is studded with sultanas, orange zest/juice and crystallised ginger. The refreshing orange cream cheese icing complements these flavours perfectly!
Servings 6
Equipment
- 1 Wooden chopping board
- 1 Set of measuring spoons
- 1 Digital scales
- 1 Fine grater/zester
- 1 Juicer
- 1 large mixing bowl
- 1 Large balloon whisk
- 1 rubber spatula
- 1 20 cm shallow cake tin
- 1 Sheet of baking paper
- 1 wire rack
- 1 Metal spatula
- 1 Citrus Zester
Ingredients
- 75 g Wholemeal (wholegrain) spelt flour
- 1 ½ tsp Baking powder
- 1 tsp Ground allspice
- 160 g Butternut squash grated
- 75 g Light Brown Muscovado Sugar
- 75 g Softened butter
- 2 Eggs medium
- 50 g Sultanas I plump mine in boiling water & pat dry
- 5 - 10 g Crystallised ginger finely chopped
- 1 Organic orange, finely zested
- 1 tbsp Orange Juice freshly squeezed
Cream Cheese Icing
- 50 g Icing sugar
- 135 g Cream cheese (soft cheese) full fat
- 2 tbsp Orange juice, freshly squeezed
Decoration
- Orange zest shavings (use a citrus zester to make)
Instructions
- Preheat the oven to 190°C, 170°C fan, 340°F or gas mark 4.
- Line a 20cm round shallow tin with baking paper and grease with butter.
- Sieve the flour, baking powder and allspice into a mixing bowl.
- Add the butternut squash, Muscovado sugar, butter, eggs, sultanas, crystallised ginger, orange juice and zest then whisk (by hand) together until blended.
- Pour the batter into the tin and level with a rubber spatula.
- Bake in the centre of the oven for 20 - 25 minutes until golden brown and an inserted skewer inserted comes out clean.
- Allow to cool for 10 mins in tin before transferring to a cooling rack.
- Beat together the icing sugar, cream cheese and orange juice to form the icing.
- Once the cake is cool, use a metal spatula to spread the icing over it and decorate with orange zest shavings.