Description
Made with whole wheat flour and olive oil.
Ingredients
- FOR THE CAKE:
- 1 pound, 6 ounces, weight Butternut Squash
- 2-¾ cups Whole Wheat Brown Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Bicarbonate Of Soda
- ¼ teaspoons Salt
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Mixed Spice
- ½ teaspoons Ground Nutmeg
- ½ cups Brown Sugar
- 3 Tablespoons Honey
- ½ cups Olive Oil
- ¼ Lemon, Juiced
- 2 Eggs
- 1 Orange, Zest Only
- FOR THE GLAZE:
- 1 Orange, Zest And Juice
- ¼ Lemon, Juiced
- 2 Tablespoons White Sugar
- FOR THE TOASTED NUTS:
- ⅔ cups Almonds
- ⅓ cups Cashews
- ½ Tablespoons Honey
- 1 teaspoon Brown Sugar
Preparation
For the cake:
Preheat oven to 160ºC (320ºF) and grease an 8- or 9-inch bundt pan.
Peel and cube the butternut and boil in 3 cups of water for about 15 minutes until very soft. Drain the squash and mash until smooth.
While the squash is cooking, combine flour, baking powder, bicarb, salt and spices in a large mixing bowl.
In another bowl, whisk together mashed squash, brown sugar, honey, oil, lemon juice and eggs. Stir in orange zest.
Pour wet ingredients into the dry ingredients and mix with a metal spoon until combined. Pour mixture into the bundt pan and bake on the middle rack for about 30 minutes.
Allow the cake to cool completely before turning out onto a cooling rack.
For the glaze:
Mix all ingredients together in a small saucepan. Heat until sugar dissolves and pour over the turned out cake. You might want to place a plate under the cooling rack to catch the drips.
For the toasted nuts:
Place nuts in a frying pan and toast them on a medium heat until they are golden, stirring often so they don’t burn. Add honey and sugar and stir until the nuts are caramelised and sticky. Pile on top of the cake and serve.
