Spiced Roasted Squash Cake

Ingredients

• 3 cups (400g/14oz) butternut squash (around 1/2 a squash)
• 1/2 cup (120ml) milk
• 1/2 cup (115g) butter (softened, plus extra for greasing)
• 3/4 cups (150g) brown sugar
• 3/4 cups (150g) granulated sugar
• 2 eggs
• 1 2/3 cups (210g) all purpose / plain flour (plus extra for dusting)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• large pinch of salt
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda (baking soda)

Instructions

1. 1

   Preheat the oven to 400F / 200C. Peel, cube and roast the squash with a splash or oil for 30 minutes until soft, but not browned. Add to a blender or large bowl, along with the milk and puree.

2. 2

   Reduce the heat to 180C. Grease a 9" / 23cm round cake pan and dust with a little flour.

3. 3

   Beat together the butter and sugar until light and fluffy. Add the eggs and mix, then blend in the squash mixture.

4. 4

   Sift together the flour, cinnamon, ginger, cloves, salt, baking powder and bicarbonate of soda. Add gradually to the squash mixture until combined.

5. 5

   Pour the batter into the pan and bake for 45 minutes or until a skewer comes out clean. Cool on a wire rack.

6. 6

   Serve dusted with a little powdered sugar, coconut cream frosting or your favorite frosting.