An Autumn Squash Cake With Cream Cheese Frosting
A beautiful seasonal recipe making the most of the fabulous varieties of squash available now. Whilst the cake is baking it fills the house with a lovely orange and cinnamon aroma – perfect for cold wet day.
Preparation: 20 minutes
Cook: 40 – 45 minutes
What you need:
– 200g caster sugar –
– 200g soft brown sugar
– – 4 eggs – 400ml sunflower oil –
– 1tsp vanilla bean paste –
– 400g self raising flour –
– 1 tsp baking powder –
– 2 tsp cinnamon –
– 400g squash –
– zest of two oranges
– 100g icing sugar
– 300g Philadelphia cream cheese
– 125ml double cream
– zest of an orange.
What you do:
– Heat the oven to 180C – Butter a line a cake tin – I use a roasting tin for this cake 20cm x 30cm – In a large bowl whisk together the sugars, eggs, oil and vanilla paste.
– Next stir in the flour, baking powder and cinnamon. – Give your squash a wash – no need to peel then put chunks of it into a food processor
and blitz until they are slivers.
– Tip the squash and orange zest into the cake batter and stir well to combine. – Pour the batter into the cake tin and bake for around 45 minutes until when a skewer is inserted it comes out clean – remember this is a moist cake so be careful not to over cook.
– Let the cake cool for a while in the tin before turning out onto a wire rack to cool completely.
– When the cake is cool make the frosting – simply put the icing sugar into food processor and blitz to remove lumps, then add the cream cheese and blitz for a few seconds, then pour in the cream and mix until a thick frosting is formed. – Spread the frosting over the cool cake.
– Grate over some orange zest.
Do you have any autumn treats you’d like to share with us? Get in touch.