Butternut Squash and Orange Cake
A community recipe by Charlotte NottsNot tested or verified by Nigella.com
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To make the puree, peel and cut the squash into 2cm square chunks and steam for approximately 8-10 minutes, mash or mouli into puree. Preheat the oven to gas mark 4 / 180 C (160 C fan oven). Grease and base line a shallow tin 17 x 26 cm / 6 ½ x 10 ½ inches). Sift together the flour, baking powder and spices into a large bowl, stir in the sugar. Make a well in the centre and add the eggs, oil, extract, rind and juice then stir until smooth. Add the puree and stir in well. Spoon the batter into the cake tin and bake in the centre of the oven for 45-55 minutes until a metal skewer comes out clean from the centre of the cake. Allow the cake to cool for about 10 minutes before turning out onto a wire rack to cool. Icing is optional but it goes well with basic lemon icing, cream cheese icing or just a dusting of icing sugar.
To make the puree, peel and cut the squash into 2cm square chunks and steam for approximately 8-10 minutes, mash or mouli into puree. Preheat the oven to gas mark 4 / 180 C (160 C fan oven). Grease and base line a shallow tin 17 x 26 cm / 6 ½ x 10 ½ inches). Sift together the flour, baking powder and spices into a large bowl, stir in the sugar. Make a well in the centre and add the eggs, oil, extract, rind and juice then stir until smooth. Add the puree and stir in well. Spoon the batter into the cake tin and bake in the centre of the oven for 45-55 minutes until a metal skewer comes out clean from the centre of the cake. Allow the cake to cool for about 10 minutes before turning out onto a wire rack to cool. Icing is optional but it goes well with basic lemon icing, cream cheese icing or just a dusting of icing sugar.
Introduction
Plain cake along the style of carrot cake
Plain cake along the style of carrot cake
Ingredients
Serves: 8
Metric
Cups
- 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)
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
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Posted by kittyinthekitchen on 5th October 2015
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Posted by Morello on 5th August 2014
Show more commentsI 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.