Spelt and Butternut Squash Cake Recipe

45 minutes


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


  • 50g of icing sugar
  • 135g of cream cheese
  • 2 tbsp of orange juice
  • orange zest, to garnish


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
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
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
Stir through the drained and dried sultanas then pour the mixture into the baking tin and level the surface with a spatula
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
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