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

Butternut Squash Loaf Cake | Izy Hossack | Wild Dish


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

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