Butternut cake recipe

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Question

Butternut cake dish
I saw a dish in a publication for a butternut squash cake. Currently I wish to make it I could ' t locate the mag. have actually discovered a number of dishes on the web yet has anybody made a cake making use of butternut and was it any type of excellent. If so please ahead the dish or claim where to locate it, many thanks for any type of aid

 

Answers

Best Answer

Butternut Squash Cake

Ingredients
1/2 butternut squash (medium-sized)
200 g ground almonds
100 g great sugar
100 g butter (or equal)
2 eggs
1 loaded tsp cooking powder
Butter for oiling

Method
1. Peel the squash with a potato peeler. Slice off the stalk and blossom end. Slice in fifty percent and make use of a spoon to get rid of the seeds. Slice right into 1/2 inch dices.
2. Vapor in a cleaner (or in a huge screen over a frying pan of boiling water) till soft – regarding 10-15mins. See to it it ' s completely dry prior to you utilize it in the cake.
3. Mash the squash till pureed. Allow it cool down till cozy, if making use of freshly-cooked squash. Cold is great if making use of leftovers.
4. Pre-heat the stove to 180 levels C.
5. Lotion the butter and the sugar with each other, till light and cosy. You could do this manually with a wood spoon or with a mixer.
6. Include the eggs to the butter and sugar, with 2 tbsps of the ground almonds and the cooking powder. Beat well.
7. Include the squash and defeat well to integrate.
8. Mix in the remainder of the almonds. The mix needs to be thick, yet if it ' s as well thick to mix, include several of the fluid from steaming the squash (cooled down), a number of tbsps each time. If you wear ' t have any type of steaming water left), (Use milk.
9. Oil a 7-8 inch cake tin. Place the mix in the tin and spread it out equally. Bake at 180 levels C for around 45 mins, till a sharp blade put right into the center appears tidy.

Note: if the bake begins to brownish ahead of time, gently cover it with aluminum foil. You could require a much longer cooking time, depending upon just how much squash entered and just how your stove “” does” cakes! Delicious as it is, or offer with lotion or custard.

Others

— I presume it ' s like carrot cake, possibly make use of a carrot cake dish and replace the carrot for squash.

I enjoy squash it ' s a really extremely delicious vegetable and I wager it ' s excellent as a wonderful dessert as well like pumpkin and carrot.

All the best
Allow me recognize if it ends up, I could make my dauther one!

Kez x

— Butternut squash is a winter months squash, and you might possibly replace prepared, mashed squash for pumpkin – in any type of pumpkin cake …

Since if you do you would certainly have done it yet below goes,

— This is an actual dumb inquiry.
Do you keep in mind the name of the publication? If so Can you examine to see if the dish on their site?

— couldn ' t locate a dish from a publication …:-LRB-

attempt this website … i ' ve utilized it in the past, and their dishes are wonderful!

http://www.recipezaar.com/188142

— * BUTTERNUT SQUASH CAKE

2 c. sugar
2 tablespoon. cinnamon
2 tsp. cooking powder
1/4 tsp. salt
4 eggs
2 c. flour
2 tsp. pumpkin pie flavor
2 tsp. cooking soft drink
1 c. Crisco oil
2 c. butternut squash

Chef and mash the butternut squash (it might additionally be iced up). Mix all active ingredients in a dish. Place in a greased and floured 13 x 9 inch cooking frying pan. Bake at 350 levels for 45-50mins. Permit to cool down. Makes 12-14portions.
— ICING:–
8 oz. lotion cheese
1 stick butter
1 tsp. vanilla
1 pound. confectioners ' sugar

Mix active ingredients with each other. Including the sugar, in phases, till the preferred uniformity. Cover cake kindly. Makes 12-15portions.

* Acorn Squash Cake with Streusel Topping

— Streusel Topping:–
1/2 mug securely loaded brown sugar
1/3 mug all-purpose flour
1/2 tsp ground cinnamon
1/4 mug butter, softened
1/2 mug cut pecans
— Cake:–
1/4 mug butter, softened
3/4 mug light brownish sugar, securely stuffed
1 huge egg
1 mug prepared and mashed acorn squash
1/2 tsp vanilla remove
2 mugs versatile flour
2 tsps cooking soft drink
1/2 tsp salt
1 tsp ground cinnamon
1 mug cut pecans

— Streusel Topping:– Combine all active ingredients in a dish. Allot.
Return: 1-1/2 mugs of covering.
— Cake:– Beat butter and sugar at tool rate with and electrical mixer till luscious. Include egg, defeating well. Mix in acorn squash and vanilla.Combine flour, cooking soft drink, salt, and cinnamon. Progressively contribute to squash mix, defeating at reduced rate after each additon. Mix in pecans. Put batter right into a greased 9-inch square frying pan, and spray with Streusel Topping.Bake at 350 levels F for 40 mins. Amazing cake in frying pan on a cake rack.
# TIP– Butternut squash will certainly additionally function.

* Butternut Squash & & Almond Cake

1/2 butternut squash (medium-sized)
200g ground almonds
100g great sugar
100g butter (or equal)
2 eggs
1 loaded tsp cooking powder
Butter for oiling

Peel the squash with a potato peeler. Slice off the stalk and blossom end. Slice in fifty percent and make use of a spoon to get rid of the seeds. Slice right into 1/2 inch dices.
Vapor in a cleaner (or in a huge screen over a frying pan of boiling water) till soft – regarding 10-15mins. See to it it ' s completely dry prior to you utilize it in the cake.
Mash the squash till pureed. Allow it cool down till cozy, if making use of freshly-cooked squash. Chilly is fine.Pre-heat the stove to 180 levels C.
if making use of leftovers.
Lotion the butter and the sugar with each other, till light and cosy. You could do this manually with a wood spoon or with a mixer.
Include the eggs to the butter and sugar, with 2 tbsps of the ground almonds and the cooking powder. Beat well.
Include the squash and defeat well to integrate.
Mix in the remainder of the almonds. The mix needs to be thick, yet if it ' s as well thick to mix, include several of the fluid from steaming the squash (cooled down), a number of tbsps each time. If you wear ' t have any type of steaming water left), (Use milk. Oil a 7-8 inch cake tin. Place the mix in the tin and spread it out equally. Bake at 180 levels C for around 45 mins, till a sharp blade put right into the center appears tidy.
#Note: if the bake begins to brownish ahead of time, gently cover it with aluminum foil. You could require a much longer cooking time, depending upon just how much squash entered and just how your stove “” does” cakes!
Delicious as it is, or offer with lotion or custard.

* Butternut Squash Spice Cake
http://find.myrecipes.com/recipes/recipe…
.

* Butternut squash fruit cake and whipped lotion
http://www.bbc.co.uk/food/recipes/databa…
.

* Butternut Squash– Apple Cake with Ginger Streusel

— FOR THE STREUSEL–
2 oz Australian taken shape ginger dices (regarding 1/3 mug)
3 tbsps turbinado sugar
1/2 mug ache nuts
— FOR THE CAKE–
1 3/4 mug natural white flour
2/3 mug turbinado sugar
2 1/2 tsps cooking powder
1/4 tsp sea salt
1/2 mug sunflower oil
3 huge natural eggs
1 tsp pure vanilla remove
If offered)
, 1/2 tsp carefully grated orange passion (usage microplane grater.
1 mug butternut squash purée (see chef’s note)
1 tool McIntosh apple– peeled off, cored and cut in 1/4″ items
1 mug natural Hunza gold raisins
1– 9″ non-stick round cake frying pan– buttered

Preheat stove to 350 ° F
ACTION 1: In the dish of a mixer, put the ginger, sugar and ache nuts. Pulse a number of times till all active ingredients are carefully cut. Transfer to a dish and alloted.
ACTION 2: In a huge dish integrate the flour, sugar, cooking powder and salt. Mix well and alloted.
ACTION 3: In a tool dish blend the oil, eggs, vanilla remove, orange passion and butternut-squash purée till well mixed.
ACTION 4: Stir the apple items and raisins right into the flour mix till well mixed. Include the squash mix to the completely dry active ingredients and, making use of a wood spoon, mix till simply dampened. Spoon batter right into the ready cake frying pan. Sprinkle with the streusel covering. Cook for 45 to 50 mins till gold and toothpick put in facility appears tidy. Get rid of from stove and allow trendy for 10 mins prior to unmolding. Offer at space temperature level.
#COOK’S NOTE: To make fresh butternut-squash puree, reduced squash in fifty percent lengthwise and get rid of seeds. Location cut side down in a huge baking recipe with sparkling water (1/4″ up the sides of the squash). Bake at 400 ºF for 45 to 60 mins till extremely tender. Allow cool, dig the flesh and puree in a mixer. The puree could be cooled for approximately 3 days or iced up for approximately 1 month.
If you do not have actually candied ginger after that you could make use of fresh, grated gingerroot in the streusel covering & & if you like covering bit sticky after that include 1/3 mug gold raisins for the sticky component.

* Ginger-Squash Cake with white delicious chocolate icing
http://www.epicurious.com/recipes/food/v…
.

APPRECIATE:–RRB-