Spelt and butternut squash cake
This butternut squash cake is deliciously moist, especially when topped with a velvety cream cheese frosting. Camilla shares her easy cake recipe for spelt and butternut squash cake, which can be whipped up in just 45 minutes.
Ingredients
Butternut squash cake
- 160g of butternut squash , grated
- 50g of sultanas
- 75g of spelt flour
- 1 1/2 tsp baking powder
- 1 tsp allspice
- 75g of muscovado sugar
- 75g of butter , softened
- 2 medium free-range eggs
- 10g of crystallised stem ginger , finely chopped
- 1 orange , zest grated plus 1 tbsp of juice
Frosting
- 50g of icing sugar
- 135g of cream cheese
- 2 tbsp of orange juice
- orange zest , to garnish
Method
1
Preheat the oven to 190°C/gas mark 5. Line a 20cm round shallow baking tin with baking paper and grease with butter or oil
2
Place the sultanas in a small bowl and cover with boiling water from the kettle. Leave to 10 minutes to plump up, then drain and pat dry
3
Meanwhile, sieve the flour, baking powder and allspice into a large bowl. Add the butternut squash, muscovado sugar, butter, eggs, crystallised ginger, orange zest and juice then whisk until fully combined
4
Stir through the drained and dried sultanas then pour the mixture into the baking tin and level the surface with a spatula
5
Bake in the centre of the oven for 20–25 minutes or until an inserted metal skewer comes out clean. Allow the cake to cool for 10 minutes, before transferring to a cooling rack to cool completely
6
For the frosting, sieve the icing sugar into a bowl and beat in the cream cheese and orange juice until smooth and fluffy. Spread over the cake when cool and decorate with orange zest
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Spelt and butternut squash cake
