Quick Spelt Butternut Squash Cake
A moist delicious butternut squash cake, studded with sultanas and crystallised ginger then topped with a zesty orange cream cheese frosting.
Servings 6
Ingredients
- 75 g 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 or buttery spread
- 2 eggs medium
- 50 g Sultanas I plump mine in boiling water & pat dry
- 5 – 10g Crystallised ginger finely chopped
- Grated zest of an orange
- 1 tbsp Orange Juice
- For frosting:
- 50 g Icing sugar
- 135 g Cream cheese
- 2 tbsp Orange juice
- Decoration:
- Zest of an orange
Instructions
- Pre-heat oven to 190°C
- Line a 20cm round shallow tin with baking paper and grease.
- Sieve flour, baking powder and allspice into a bowl.
- Add the butternut squash, Muscovado sugar, butter, eggs, sultanas, crystallised ginger, orange juice and zest then whisk (by hand) together until blended.
- Pour into the tin and level.
- Bake in the centre of oven for 20 - 25 mins until a skewer inserted comes out clean.
- Allow to cool for 10 mins in tine before transferring to a cooling rack.
- Beat together the icing sugar, cream cheese and orange juice to form the frosting.
- Spread over the cake when cool and decorate with orange zest strands.