Butternut Squash Cake/Pudding

Ingredients:

1 Butternut Squash

200g of self-raising flower

1 tsp. Corn-flour

1 tsp. Baking Powder

¼ tsp. Baking Soda

1 tbsp. Vanilla Essence

2 eggs

1 tbsp. Cinnamon Powder

5 tbsp. Orange Juice

50 grams butter (or oil)

2 tpsp of honey

Method:

Boil or Roast the butternut squash and then mash it.

Simply Mix all the ingredients together into a smooth process. You could do so in a food processor but it is just as easy to do with a large spoon.

Butter a loaf pan and pour in the pan, bake at 180’C for 1 hour

Cool the cake and soak in the orange juice icing ( quarter cup orange juice + 2 tbsp of icing sugar mixed into a paste).

Cover the cake with coconut flakes and a crunched up biscuit!

Beyond the tiny bit of honey and the icing, essentially it’s a super healthy cake with the sweet butternut squash cake and a vibrant colour!!

Because the cake has alot of moist butternut squash, its got pudding like feel which is actually really good, I mean I liked it anyway.

Its really good with a dollop of creamy skyr/greek yogurt

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Ciao Ciao

Shanze