Butternut squash cake with jam
A butternut squash winter spiced cake with butternut squash-ginger jam.
- 275g all purposes flour
- 650g caster sugar
- 4 eggs
- 350ml vegetable oil
- pinch salt
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate doda
- 3 teaspoons cinnamon
- 1/2 teaspoon cloves
- 700g butternut squash
- 50g fresh ginger (ground)
- 300g cream cheese
- 200g icing sugar
Level of difficulty Average
Preparation time 30mins
Cooking time 50mins
Cost Average budget
Peel and chop the butternut squash. Place it in a pot with a little bit of water and steam until it is soft. Around 10-15 minutes.
When it is ready mash with a fork and let aside to cool.
In a medium bowl combine flour,baking powder,bicarbonate soda, salt, cinnamon and cloves.
In a large bowl beat together 450 gr of the sugar and eggs until white and fluffy. Add the oil and keep mixing.
When it is all incorporated add gradually the dry ingredients and keep mixing until well incorporated. Measure 350 gr of the butternut squash and add it to the batter.
Bake in preheated oven at 170 for about an hour. Check with a knife after the first 45 min. When the cakes are baked leave them to cool on a rack.
Meantime you can make the jam and icing. Place the remaining butternut squash, ground ginger and the rest of the sugar in a frying pan and cook on medium heat while stirring. It will take a about 30 minutes till it starts caramelising and look like jam.
For the icing beat the cream cheese with an electric mixer until smooth and add the icing sugar. Beat until well incorporated. Keep in mind that the more you beat it the fluffier will become.
To assemble place one of the cakes up side down on a plate, spread a generous amount of icing and the jam on top. Place the other cake on top and repeat with icing and jam.