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
Ciao Ciao
Shanze