Home > Butternut Squash Loaf Cake | Izy Hossack | Wild Dish

TV
Butternut Squash Loaf Cake | Izy Hossack | Wild Dish

Description

Izy Hossack from one of our favourite food blogs ‘Top with Cinnamon’ shares with us her butternut squash loaf cake recipe with a coconut-cinnamon glaze. This recipe is naturally sweet with no refined sugars and also gluten and dairy free so more people can enjoy it!Izy's Chocolate Mousse http://bit.ly/24KzBdwSUBSCRIBE http://bit.ly/SubWildDishRECIPEINGREDIENTS:200 G ROASTED BUTTERNUT SQUASH FLESH (1/2 A MEDIUM SQUASH) (ABOUT ¾ CUP, PACKED)150 G (1 1/4 CUPS) GROUND ALMONDS1 TBSP CORN FLOUR (CORN STARCH) OR TAPIOCA STARCH2 LARGE EGGS1/2 TSP MIXED SPICE1/2 TSP GROUND CINNAMON1/4 TSP SALT1/2 TSP BAKING POWDER1/4 TSP BAKING SODA60ML (1/4 CUP) WATER25 G (1 TBSP + 1 TSP) COCONUT OIL, MELTED25G (1/4 CUP) PECANS, CHOPPEDFOR THE TOPPING:3 TBSP MELTED COCONUT BUTTER1/4 TSP GROUND CINNAMONCHOPPED PECANS, PUMPKIN SEEDSMETHODTO ROAST THE BUTTERNUT SQUASH: TRIM THE ENDS OF THE SQUASH THEN CUT THE NECK OFF THE BASE. CUT THE NECK AND BASE IN HALF LENGTHWAYS. SCOOP THE SEEDS OUT OF THE BASE AND PLACE THE SQUASH CUT SIDE-DOWN ONTO AN OILED BAKING TRAY. ROAST FOR 45 MINUTES AT 180 C UNTIL VERY TENDER. SCOOP THE FLESH OUT OF THE SKIN AND WEIGH OUT 200G. LEAVE THE OVEN ON AND GREASE A SMALL LOAF TIN WITH OIL.PLACE THE 200G OF ROASTED SQUASH INTO A BLENDER OR FOOD PROCESSOR ALONG WITH THE REST OF THE CAKE INGREDIENTS, EXCEPT FOR THE PECANS. BLEND UNTIL COMPLETELY SMOOTH THEN POUR INTO THE PREPARED LOAF PAN. BAKE FOR 40 MINUTES, UNTIL A TOOTHPICK INSERTED INTO THE CENTRE OF THE CAKE COMES OUT CLEAN. TURN THE CAKE OUT ONTO A COOLING RACK TO COOL COMPLETELY.PLACE THE COCONUT BUTTER INTO A MICROWAVE SAFE BOWL AND MICROWAVE IN 20 SECOND INTERVALS, STIRRING IN BETWEEN, UNTIL MELTED AND SMOOTH. (ALTERNATIVELY PLACE THE COCONUT BUTTER INTO A SAUCEPAN AND MELT OVER A LOW HEAT UNTIL SMOOTH). STIR IN THE GROUND CINNAMON. POUR THE WARM GLAZE OVER THE CAKE AND QUICKLY DECORATE WITH CHOPPED PECANS AND PUMPKIN SEEDS. LEAVE TO SET AND COOL BEFORE SERVING.Thanks to Maxwell & Williams, Cornishware, Typhoon, Sophie Conran for Portmeirion (https://www.sophieconran.com) and Kenwood for providing us with kitchenware.Follow us:http://facebook.com/wilddishhttp://twitter.com/wilddishhttp://instagram.com/wilddishFollow Izy Hossack:http://www.topwithcinnamon.com/https://www.youtube.com/user/topwithc...https://twitter.com/izyhossackhttps://www.instagram.com/izyhossack/Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.

Added on the 24/05/2016 02:00:00 - Copyright : Endemol UK

To customise your video :

Or Create an account

More videos on the subject

  • Vegan Chocolate Courgette Cake | Izy Hossack | Wild Dish

    Izy Hossack shares with us her delicious chocolate courgette cake recipe. The courgette gives this cake a lovely moist texture. This is such an easy bake, and a great way to use up your leftover courgettes.VEGAN BAKED DOUGHNUTS: http://bit.ly/2ayh1xISUBSCRIBE http://bit.ly/SubWildDishINGREDIENTS120G DEMERARA SUGAR200G COURGETTE4 TBSP OLIVE OIL (NOT EXTRA VIRGIN)45G COCOA POWDER1/4 TSP SALT1 TSP VANILLA1/2 TSP CINNAMON200G WHOLEMEAL SPELT FLOUR1 TSP BICARBONATE OF SODA250ML OAT MILK1 TSP VINEGARTOPPING:100G DARK CHOCOLATE (70%), MELTEDMETHODPREHEAT THE OVEN TO 180 C.COARSELY GRATE THE COURGETTE. PLACE INTO A PIECE OF CHEESECLOTH, WRAP INTO A BUNDLE AND SQUEEZE OVER A SINK TO REMOVE AS MUCH WATER AS POSSIBLE.PUT THE DRAINED COURGETTE INTO A LARGE MIXING BOWL. ADD THE SUGAR, OLIVE OIL, COCOA, SALT, VANILLA AND CINNAMON AND STIR TO COMBINE. ADD THE FLOUR, BICARBONATE OF SODA, MILK AND VINEGAR THEN STIR UNTIL JUST COMBINED.POUR INTO A LINED 8 X 8 INCH SQUARE PAN AND BAKE FOR 30-35 MINUTES UNTIL TOOTHPICK COMES OUT CLEAN. DRIZZLE WITH MELTED CHOCOLATE USING A SPOON. LEAVE TO COOL THEN CUT INTO SQUARES.Thanks to Kenwood, Lakeland.co.uk, Maxwell & Williams, Sophie Conran for Portmeirion (https://www.sophieconran.com), Cornishware and Typhoon for providing us with kitchenware.Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We?re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.Follow us:http://facebook.com/wilddishhttp://twitter.com/wilddishhttp://instagram.com/wilddishFollow Izy Hossack:http://www.topwithcinnamon.com/https://www.youtube.com/user/topwithc...https://twitter.com/izyhossackhttps://www.instagram.com/izyhossack/Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don?t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.

    25/12/2016 - Endemol UK
  • Quick Squash & Feta Salad | Wild Dish

    A squash & Feta salad with lovely autumnal flavoursGizzi Erskine's Halloumi Salad - http://bit.ly/298NpoNSUBSCRIBE: http://bit.ly/SubWildDishRecipe2 x Large handfuls of spinach2 x Tbsp olive oil3/4 x Tbsp alsamic vinegarSalt and pepper1/3 x Squash (cubed and roasted)Scattering of walnutsSpring of vine ripened tomatoes20g x Feta cheeseHandful of pomegranateFollow us:Facebook: http://bit.ly/WDFbookTwitter: http://bit.ly/WDtwitterInstagram: http://bit.ly/WDinstagramEndemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don?t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.

    25/12/2016 - Endemol UK
  • Lemon Ricotta Cheesecake | Izy Hossack | Wild Dish

    Izy shares her recipe for a delicious lemon ricotta cheesecake (without the buttery biscuit base). This is a summer dessert that's perfect for a party or special occasion. Try this at home and tweet us your pictures, we love hearing from you!SUBSCRIBE http://bit.ly/SubWildDishRECIPEBASE:130G OATS50G GROUND ALMONDS2 TBSP HONEY50G UNSALTED BUTTERFILLING:1 EGG1 TUB RICOTTA1 TUB CREAM CHEESE (250G)60G SUGARZEST OF 2 LEMONS2 TBSP PLAIN FLOURMETHODPREHEAT THE OVEN TO 180 C.IN A FOOD PROCESSOR, BLEND TOGETHER THE BASE INGREDIENTS UNTIL A CLUMPY MIXTURE IS FORMED. GREASE A 23CM SPRINGFORM CAKE TIN WITH SOME MORE BUTTER. PRESS THE BASE MIXTURE INTO THE TIN IN AN EVEN LAYER THEN BAKE FOR 10 MINUTES UNTIL IT?S STARTING TO BECOME GOLDEN AROUND THE EDGES. LOWER OVEN TO 160 C.LINE A PLATE WITH 3 LAYERS OF PAPER KITCHEN TOWEL. TIP THE RICOTTA ONTO THE PAPER TOWEL AND TOP WITH ANOTHER 3 LAYERS OF PAPER TOWEL. PRESS DOWN AND PAT THE RICOTTA OUT INTO A CIRCLE. THIS IS TO REMOVE EXCESS MOISTURE FROM THE RICOTTA. BLEND ALL FILLING INGREDIENTS TOGETHER, INCLUDING THE DRAINED RICOTTA, IN THE FOOD PROCESSOR. POUR THE MIXTURE OVER THE CRUST AND BAKE FOR 1 HOUR.DECORATE WITH FRESH BERRIES (OPTIONAL) AND SERVE.Thanks to Kenwood, Lakeland.co.uk, Maxwell & Williams, Sophie Conran for Portmeirion (https://www.sophieconran.com), Cornishware and Typhoon for providing us with kitchenware.Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We?re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.Follow us:http://facebook.com/wilddishhttp://twitter.com/wilddishhttp://instagram.com/wilddishFollow Izy Hossack:http://www.topwithcinnamon.com/https://www.youtube.com/user/topwithc...https://twitter.com/izyhossackhttps://www.instagram.com/izyhossack/Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don?t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.

    25/12/2016 - Endemol UK
  • Vegan Baked Doughnuts | Izy Hossack | Wild Dish

    We?re going crazy over Izy?s vegan baked doughnuts, it?s such a simple recipe. Let us know if you try this recipe out, tweet us a picture of your doughnuts!VEGAN CHOCOLATE MOUSSE http://bit.ly/24KzBdwSUBSCRIBE http://bit.ly/SubWildDishRECIPEINGREDIENTS:1 TBSP GROUND FLAX4 TBSP WATER50G DEMERARA SUGAR1/2 TSP GROUND CINNAMON2 TSP BAKING POWDER185G WHOLEMEAL SPELT FLOUR4 TBSP OLIVE OIL (NOT EXTRA VIRGIN)125ML OAT MILKTOPPING:A BLOCK OF CREAMED COCONUT1 TBSP MAPLE SYRUP100G DESICCATED COCONUTMETHODPREHEAT THE OVEN TO 180 C AND GREASE A MINI DOUGHNUT PAN WITH OIL. MIX THE FLAX AND WATER IN A SMALL BOWL THEN SET ASIDE TO THICKEN.IN A MEDIUM BOWL MIX THE SUGAR, CINNAMON, BAKING POWDER AND FLOUR. ADD THE GELLED FLAX, OLIVE OIL AND OAT MILK. STIR UNTIL JUST COMBINED.PLACE THE BATTER INTO A SANDWICH BAG AND CUT OFF CORNER. PIPE INTO GREASED MINI DOUGHNUT PAN. BAKE FOR 10 MINUTES. RUN KNIFE AROUND THE OUTSIDE OF EACH DOUGHNUT AND TIP OUT ONTO COOLING RACK.MELT CREAMED COCONUT AND MAPLE SYRUP TOGETHER OVER A LOW HEAT IN A SAUCEPAN UNTIL LIQUID. DIP DOUGHNUTS INTO THE MIXTURE THEN INTO THE DESICCATED COCONUT. LEAVE TO COOL AND SET.Thanks to Lakeland.co.uk, Maxwell & Williams, Sophie Conran for Portmeirion (https://www.sophieconran.com), Cornishware and Typhoon for providing us with kitchenware.Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We?re bringing you the best of all that is trending in the world of healthy food, fitness and travel.Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.Follow us:http://facebook.com/wilddishhttp://twitter.com/wilddishhttp://instagram.com/wilddishFollow Izy Hossack:http://www.topwithcinnamon.com/https://www.youtube.com/user/topwithc...https://twitter.com/izyhossackhttps://www.instagram.com/izyhossack/Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don?t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home

    25/12/2016 - Endemol UK
  • Vegan Strawberry & Coconut Cream Tartlets | Izy Hossack | Wild Dish

    The lovely Izy Hossack from one of our favourite blogs ?Top with Cinnamon? is back with some delicious summer treats. These are the perfect snacks to have whilst watching Wimbledon with your friends and family. Let us know if you try this recipe out!SUBSCRIBE http://bit.ly/SubWildDishRECIPEINGREDIENTS150G GROUND ALMONDS3 TBSP DATE SYRUP2 TBSP OLIVE OIL1 CAN COCONUT MILK, CHILLED OVERNIGHT3 TBSP MAPLE SYRUP1 TSP VANILLA EXTRACTPUNNET OF SMALL STRAWBERRIES, HULLED AND HALVED/QUARTEREDMETHODPREHEAT OVEN TO 180 C AND GREASE A FAIRY CAKE TIN WITH OLIVE OIL. CUT 12 SMALL STRIPS OF BAKING PAPER AND LAY THEM ACROSS EACH MOULD OF THE TIN (THEY?LL ACT AS LITTLE HANDLES TO PULL THE TARTLETS OUT OF THE PAN LATER).MIX THE GROUND ALMONDS, SYRUP AND OLIVE OIL. PRESS MIXTURE INTO PREPARED TARTLET PAN. BAKE FOR 5-8 MINUTES UNTIL JUST GOLDEN BROWN. LEAVE TO COOL.TAKE THE CAN OF CHILLED COCONUT MILK, TURN IT UPSIDE DOWN AND OPEN IT. POUR AWAY THE LIQUID AT THE TOP OF THE CAN AND SCOOP THE SOLID COCONUT MILK CREAM INTO A LARGE BOWL. USE ELECTRIC BEATERS TO WHISK THE COCONUT CREAM UNTIL LIGHT THEN STIR IN THE MAPLE SYRUP AND VANILLA.FILL THE COOLED TARTLET SHELLS WITH THE WHIPPED COCONUT CREAM AND TOP WITH A FEW PIECES OF STRAWBERRY.Thanks to Kenwood, Lakeland.co.uk, Maxwell & Williams, Sophie Conran for Portmeirion (https://www.sophieconran.com), Cornishware and Typhoon for providing us with kitchenware.Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We?re bringing you the best of all that is trending in the world of healthy food, fitness and travel.Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.Follow us:http://facebook.com/wilddishhttp://twitter.com/wilddishhttp://instagram.com/wilddishFollow Izy Hossack:http://www.topwithcinnamon.com/https://www.youtube.com/user/topwithc...https://twitter.com/izyhossackhttps://www.instagram.com/izyhossack/Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don?t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.

    25/12/2016 - Endemol UK

More videosTV

Watch video of ‘A Curious Cat Is Fishing For Trouble'WHAT’S COMING UP? Look Out For Our New Simon’s Cat Logic Episode - Feeding, Coming Soon!‘Fish Tank’ Credits:Directed By: Simon TofieldAnimation: Emma WakleyClean Up: Nadia Hussein, Michael Cotton-RussellClean Up Supervisor: Liza NechaevaProducer: Emma BurchAssociate Producer: Edwin EckfordProduction Manager: Rebecca Warner-PerryExec Producer: Mike BellFoley And Music: ShrootyHave You Visited The Official Simon's Cat Website?Official Website: http://www.simonscat.comStay Connected With Simon's Cat On Your Favourite Websites:Facebook: http://facebook.com/simonscatGoogle+: http://plus.google.com/+SimonsCatTwitter: http://twitter.com/SimonsCatInstagram: Https://www.instagram.com/simonscatofficialTumblr: Http://simonscat.tumblr.com/Pinterest: http://pinterest.com/simonscatWant To See More Of Our Black & White Films? Check Out Our Play List Here: http://www.goo.gl/FkqgHwWant To Know More About The History Of Simon's Cat?Watch The Simon's Cat Story Here - http://goo.gl/Vfx2JS FAQs:Q. WHAT HAPPENED TO 'OFF TO THE VET' COLOUR FILM?A. 'Off To The Vet' Was Completed In 2015. It Is Currently Being Submitted To Film Festivals And Only Available To Our Indiegogo Funders Via Our Private Production Blog. If You Are A Funder And Have Not Received Instructions On How To Access The Blog, Please Email Us At Igg@simonscat.com Quoting The Email Address Associated With Your Indiegogo Contribution. Thank You For Your Support!Q. What Software Do You Use?A. Simon's Cat Is Made Using Adobe Flash / TV Paint Animation Software.Q. Why Does It Take So Long To Make Each Simon's Cat Film?A. Even Though The Films Are Made On Computer Software, They Are Still Hand-animated In A Traditional Manner, Frame To Frame. It Usually Takes Between 12 And 25 Drawings To Create 1 Second Of A Simon's Cat Film.Q. Where Can I Buy Simon’s Cat Merchandise?A. You Can Purchase Simon's Cat Products From The Official Web Shop: http://www.simonscat.com/ShopWant To Get In Touch? Email Us At - Contact@simonscat.com - Fish Tank - Simon's Cat - Label : Endemol UK  -
TV

Fish Tank - Simon's Cat

07/02/2017 06:21:28