These cakes look and taste fantastic. The flavours go together so well, although like carrot cake you can’t taste the vegetable that much, the butternut squash does make this cake healthier – especially as there is no added fat or gluten in it.
Butternut Squash Nutritional Info
Butternut Squash is technically a fruit because it contains seeds, but it is generally cooked in the same way as a vegetable.
In terms of nutritional benefits they are low in fat and provide an ample dose of dietary fibre which aids heart health. The folate content and carotenoids also protect against heart disease. They also support healthy lung development in fetuses and new borns and act as a deterrent against breast cancer.
To find out more of the health benefits and why butternut squash is good for you take a look at the Vegetable Page.
120 g caster sugar
130 g butternut squash
1/2 tsp vanilla essence
40 g white rice flour
130 g ground almonds
1 tsp mixed spice
1 tsp baking powder
5 apricots (use tinned apricots)
Preheat the oven to 180 ºC and grease the tin with coconut oil.
Crack the eggs in to a large bowl and whisk, gradually adding the sugar. Whisk for about 4 minutes until pale and fluffy.
Peel and grate the butternut squash as fine as possible and stir in to the egg mixture.
Also stir in the vanilla essence at this time…
Now weigh the dry ingredients including the flour, ground almonds, mixed spice and baking powder and sieve in to the wet mixture, gradually folding in. Pop in the salt separately and fold in with the rest of the mixture.
When the mixture is well incorporated spoon it in to the tin.
Now slice the apricots in half and place them on top of the mixture.
Place the tray in the oven for 15 minutes then check, it may need a couple more minutes!
Sprinkle icing sugar over the cakes when they have completely cooled and enjoy!
Happy Baking x