Butternut Squash and Orange Cake
A community recipe by Charlotte NottsNot tested or verified by Nigella.com
Introduction
Plain cake along the style of carrot cake
Plain cake along the style of carrot cake
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Ingredients
Serves: 8
- 225 grams self-raising flour
- 1½ teaspoons baking powder
- 1 tablespoon mixed spice
- 1 teaspoon ground ginger
- 175 grams golden caster sugar
- 3 large eggs (beaten)
- 200 millilitres sunflower oil
- 225 grams butternut squash purée
- 1 orange (juice and peel)
- 7⅞ ounces self-rising flour
- 1½ teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground ginger
- 6⅙ ounces superfine sugar
- 3 large eggs (beaten)
- 7 fluid ounces vegetable oil
- 7⅞ ounces butternut squash purée
- 1 orange (juice and peel)
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Method
Butternut Squash and Orange Cake is a community recipe submitted by Charlotte Notts and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I have varied this with the addition of 2 oz sultanas or 2 tablespoons of poppy seeds.
I have varied this with the addition of 2 oz sultanas or 2 tablespoons of poppy seeds.
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What 2 Others have said
I tried this as a loaf cake (2lb tin) and had batter for 5 extra muffins to spare. The muffins turned out ok (25 mins) but the loaf didn't work out so well, skewer came out clean after 50 mins but the bottom dense and oily and the rise collapsed. Just posting this to deter anyone from trying to be clever with different sized tins!
This is a delicious light, moist, orangey flavoured cake and very easy to make. It was a little too sweet for my taste, perhaps because of the orange. I shall try it again with a little less sugar.