I often make butternut squash soup and don’t like to tamper with the quantity of ingredients in it, so I found myself with a hunk of spare butternut the other day and my husband suggested I made a cake with it. I had actually been toying with this idea myself (he won’t believe me) as these beauties are so very sweet and perfectly suited to cake making.
After a quick check of my fridge and cupboards I realised I had the perfect ingredients for something similar to a carrot cake. I’ve never made a carrot cake but have always wanted to! I researched carrot cakes and then came up with my own butternut squash cake. Most people on forums seemed to agree that wholemeal was best so I decided to go one better and use wholegrain spelt flour as I love it for both its flavour and health benefits.
I was over the moon with the result of this very quick to put together cake. It’s perfect for making when you are having visitors for tea and equally good served as a dessert. The air is just filled with a perfume of butternut squash and orange and the taste is even better! For something so delicious you really wouldn’t know how easy it is to make (which is my favourite kind of recipe)!
From now on, I’m going to purposely leave a small chunk of butternut squash behind when I’m cooking so that I can make this delicious cake again.
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