Caribbean Spice Cake

15 ingredients
4 steps

Ingredients

  • 2 large butternut squash, cut in half lengthwise
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground white pepper
  • 1/2 cup plus 2 tablespoons butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup tamarind nectar
  • 1 cup plain yogurt
  • 1/2 cup powdered sugar

Directions

  1. 1
    Preheat oven to 400°. Scoop out squash seeds; discard or reserve for another use. Place squash, cut-side down, on a baking sheet coated with cooking spray. Bake 40 minutes or until squash is tender. When cool enough to handle, scoop out pulp. Process squash pulp in a food processor until smooth. Turn oven down to 375°. Coat a 13- x 9-inch baking pan with cooking spray, and line with parchment paper.
  2. 2
    Combine flour and next 7 ingredients in a medium bowl. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy. Add eggs; beat 1 minute. Add tamarind nectar and 1 1/3 cups butternut squash puree; beat until smooth. Add flour mixture, beating until combined. Pour batter into prepared pan, and bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
  3. 3
    While cake is baking, prepare Mango Compote. Beat yogurt and powdered sugar with an electric mixer until creamy.
  4. 4
    Cut cake into squares. Cut each square into two triangles, and top with yogurt sauce. Serve with Mango Compote with Cilantro-Mint Syrup.

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