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This cake is a little bit out of left field, but it’s a cracker. Yes, it has a good dose of butternut squash in it, but it’s super simple to make and bake. The proof is in the eating, and this is simply a joy.
300 grams butternut squash, roughly chopped
300 grams self-raising flour
250 grams soft brown sugar
2 teaspoons baking powder
zest 1 orange
1 teaspoon ground cinnamon
175ml canola oil
23cm loose bottom non-stick cake tin, lined with baking paper
food processor with blade attachment
250 grams cream cheese, at room temperature
3 tablespoons icing sugar
4 tablespoons maple syrup
1 tablespoon cream
sultanas and pumpkin seeds for garnish
Cake: Preheat the oven to 170°C bake.
Blitz the butternut squash in a food processor for 30-40 seconds until finely chopped. Add all the remaining ingredients and mix well, scraping down the sides of the mixer if necessary.
Pour the mixture into the lined cake tin and bake for 50-55 minutes until risen and golden brown. Test with a wooden skewer – if it comes out clean the cake is cooked.
Remove from the oven and allow to cool completely in the tin.
Icing: Place all the ingredients in a large bowl, and beat using a hand mixer, until well combined. Remove the cooled cake form the tin and spread evenly over the top of the cake and garnish with the sultanas and pumpkin seeds.