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Butternut squash cake

  • Makes
    1 cake
Author Notes

A cake which pleasantly surprised us with its tastiness, considering it all began as an experiment! —Kitchen Butterfly

  • 1/2 cup almond meal

  • 1/2 chestnut flour (or plain flour)

  • 2 teaspoons baking powder

  • 1 teaspoon ginger powder

  • Pinch of salt

  • 1/2 cup roasted butternut squash puree, blitzed till smooth

  • 1 egg, lightly beaten

  • 1/4 cup vanilla yogurt

  • Zest of 1 lime

  • Zest of 1 lemon

  • 1/4 cup vegetable oil

  • 1/4 cup maple syrup

  • 2-3 tablespoons flaked, raw almonds

  • 1/3 cup dessicated coconut or additional almond meal

  • 1 teaspoon finely freshly grated ginger

  1. Preheat the oven to 180 deg C. Then grease a regular sized brownie tin ( with butter, then sprinkle the insides with almond meal or dessicated coconut to form a coating round base and edge of pan and
  2. In a bowl, sift the dry ingredients together – almond meal, chestnut/plain flour, baking powder, ginger powder and salt. Whisk to combine
  3. In another bowl, combine the wet ingredients – BNS puree, egg, yogurt, lime and lemon zest, oil and maple syrup. Whisk well together
  4. Pour the wet ingredients into the dry and using a spatula, stir very well to combine
  5. Pour into greased and ‘floured’ brownie tin and sprinkle over the flaked almonds on top. Bake in the oven for 30-40 minutes, until a tooth pick inserted into the centre comes out with a few crumbs and not moist batter.
  6. Serve with Magical coffee (recipe on food52)

I love food and I’m interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

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