Squash and Orange Cake
I’ve done recipes for chocolate courgette cake and beetroot cake, in the past, and even this one made it into a blog a couple of years ago. As it’s squash time again, I thought I’d re-write and re-post!
Squash are becoming so popular with lots of different varieties out there. They need a lot of water and space to trundle along, so are ideal for an allotment. As they are so easy to store, it is a vegetable that is pretty much here all year round. Store in cool dry conditions – mine are kept under the stairs!
Nutritional value of butternut squash:
This years crop of squash.
Packed with vitamin C, Vitamin A, potassium and fibre, its a brilliant vegetable for soups, risotto, and just roasted on a tray with parmesan, red peppers, sage and chilli. When I have a glut, I often make cake for MrH to take to work. It makes a change from the usual sandwich cakes, and I feel better sending him off with something half healthy! More detailed information here.
Squash and Orange Tray Bake.
150g unsalted softened butter
150g caster sugar
4 medium eggs
320g butternut squash – peeled and grated
1 tbsp finely grated orange zest
2 oranges. remove the peel and pith, then segment. Cut into small pieces and place in a bowl.
60g ripe or soft dried apricots, chopped.
60g candied peel – good quality.
250g plain flour or spelt flour
1/2tsp bicarbonate of soda
30g pumpkin seeds
200g full fat cream cheese
40g icing sugar
Finely grated zest of an orange
Line a tray bake tin approx 30cm x 20cm
Place squash and orange pieces in a bowl, mix and squish a bit with your hands, then leave for juices to run out.
Beat the butter and sugar until light and fluffy, add the eggs one at a time, mixing well.
Add the peel, apricots and squash, but leave any drained juices behind. The mixture will curdle. Don’t panic! Thats ok!
Sift in the flour and baking powder and bicarbonate of soda. Fold in carefully and pour into the lined tin.
Bake at 200 degrees a for about 30 minutes.
(I have an Aga – bake in the top oven with the cooling plate for 20-25 mins)
It should bounce back to the touch.
Leave to cool for ten minutes then turn out, leave to cool completely.
Make the topping.
Dry toast pumpkin seeds in a frying pan until they ‘pop’. My secret delight – like pop corn!
Mix the cream cheese with icing sugar and orange zest. Don’t use anything other than full fat cream cheese. It will turn into a runny mess if you do. You have be warned!
Then ice. And eat.