Butternut Squash Cake

Name: Butternut Squash Cake
Ingredients: 1/2 cup almond meal; 1/2 chestnut flour (or plain flour); 2 teaspoons baking powder; 1 teaspoon ginger powder; Pinch of salt; 1/2 cup roasted butternut squash puree, blitzed till smooth; 1 egg, lightly beaten; 1/4 cup vanilla yogurt; Zest of 1 lime; Zest of 1 lemon; 1/4 cup vegetable oil; 1/4 cup maple syrup; 2-3 tablespoons flaked, raw almonds; 1/3 cup dessicated coconut or additional almond meal; 1 teaspoon finely freshly grated ginger

15 ingredients

6 steps

Ingredients

1/2 cup almond meal
1/2 chestnut flour (or plain flour)
2 teaspoons baking powder
1 teaspoon ginger powder
Pinch of salt
1/2 cup roasted butternut squash puree, blitzed till smooth
1 egg, lightly beaten
1/4 cup vanilla yogurt
Zest of 1 lime
Zest of 1 lemon
1/4 cup vegetable oil
1/4 cup maple syrup
2-3 tablespoons flaked, raw almonds
1/3 cup dessicated coconut or additional almond meal
1 teaspoon finely freshly grated ginger

Directions

1

Preheat the oven to 180 deg C. Then grease a regular sized brownie tin ( with butter, then sprinkle the insides with almond meal or dessicated coconut to form a coating round base and edge of pan and
2

In a bowl, sift the dry ingredients together - almond meal, chestnut/plain flour, baking powder, ginger powder and salt. Whisk to combine
3

In another bowl, combine the wet ingredients - BNS puree, egg, yogurt, lime and lemon zest, oil and maple syrup. Whisk well together
4

Pour the wet ingredients into the dry and using a spatula, stir very well to combine
5

Pour into greased and 'floured' brownie tin and sprinkle over the flaked almonds on top. Bake in the oven for 30-40 minutes, until a tooth pick inserted into the centre comes out with a few crumbs and not moist batter.
6

Serve with Magical coffee (recipe on food52)