I’m a big fan of vegetable cakes and nothing beats a good carrot cake on a Sunday afternoon. I have ventured into the world of vegetable cakes a few times, with these sweet potato scones, this lemon and mashed potato cake and I actually had my chocolate and beetroot cake recipe published in the Macmillan Recipe Book that was sold in Marks and Spencer Cafes. Recently my love of vegetables in cakes has been reignited by the absolute beauty of a book that is Harry Eastwood’s Red Velvet and Chocolate Heartache. The book is full of absolutely gorgeous look and sounding cakes, made with everything from butternut squash to swede to aubergine. You wouldn’t believe the cakes you can make from vegetables. The good news is they are actually healthier too, often the vegetable is used to replace the butter or oil in a cake, healthier baking! Perfect!
This is a recipe from the book, it is a sunken apricot and almond cake made with butternut squash and it really is truly delicious. Grating the butternut squash is a bit laborious and tedious but you soon forget about that when you take a beautiful looking cake out of the oven. If you are thinking of treating yourself to a new recipe book, then may I recommend this book.
To make this cake you will need:
180g caster sugar
200g butternut squash (peeled and finely grated)
1tsp almond extract
60g rice flour
200g ground almonds
2tsp mixed spice
2tsp baking powder
1/4 tsp salt
240 g tinned apricot halves
Preheat the oven to 180C to start and then grease and line a large tart tin or cake tin. Alternatively you could make individual cakes with mini tart tins. If you are greasing a fluted tin make sure you throughly grease the flutes.
Whisk together the eggs and sugar until fluffy and then stir in the butternut squash and almond extract. Next add the flour, ground almonds, mixed spice, baking powder and salt and stir well. Pour the mixture into the cake tin and place the apricot halves onto the cake mixture. Bake the cake for approx 45 minutes.
After baking leave to cool in the tin for 10 minutes before removing and dusting with icing sugar.