Spelt and butternut squash cake

6
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