Why on Earth would you put butternut squash in a cake? I mean we already put carrots, beets and sometimes zucchinis so I figured why not? This picture doesn’t do it justice AT ALL. It is really moist and delicious.
I hate shooting sweet stuffs, I am not good at it but I’m working at bettering myself because really this cake is bomb and those photos are lame! This cream cheese frosting is not too sweet and it became our favorite family cake ever. We are down to make it all Fall long…
Butternut cake with cream cheese frosting (serves 8) :
- 300g butternut squash
- 3 eggs
- 200g flour
- 50g almond flour
- 130g butter
- 100g brown sugar
- 1 packet baking powder
- 2 tsp all spice (cinnamon, cloves, nutmeg and ginger)
For the frosting :
- 150g cream cheese (eg: Philadelphia)
- 2 tbsp icing sugar
- zest of a lemon
Preheat the oven at 150°C/300°F.
Peel and grate finely the butternut squash.
In a bowl, beat the cream cheese with the icing sugar. Refrigerate.
Separate the egg whites from the yolks. Beat the whites with a pinch of salt until fluffy and peaks form.
Add the yolks to a bowl with brown sugar, a pinch of salt and all spice. Mix until you get an even consistency.
Add the flour and almond flour. Mix.
Melt the butter and add it in the bowl. Mix.
Fold in softly the whites with a spatula, fold the grated butternut too.
Grease your cake pan and pour the batter.
Bake for 45 minutes.
Let the cake cool completely before frosting it.
Zest the lemon and sprinkle it on top of the frosting.
Enjoy it with a warm cup of tea!