As you already know, Sunday is a special day in our family. Therefore I usually try to bake a cake. If I am running out of time, I will go for a crumble but otherwise I will bake a cake. This morning I was going to go for “flognarde” which is a special French cake with apples (which I will post about soon) but I had some butternut squash puree left in my freezer so I decided to go for this lovely butternut squash, apple and walnut cake. Although my men are not big fans of any types of pumpkin, this recipe was perfect to hide the butternut squash but at the same time to keep its flavor. I also loved the moist and soft texture of the cake.
How did I puree the butternut squash? by simply halving it, wrapping it in aluminium foil and putting it on a large baking tray in the oven for an hour or so at 180 degrees. I then scooped the flesh and pureed it.
For the cake , the little chef in the house helped me out!
- Whisk together 4 eggs and approximately 100 g caster sugar (depending on how sweet you like your cakes, you could ad 50 g more).
- Add 100 g flour, a tablespoon of baking powder and whisk the mixture gently until it becomes smooth.
- Add 100 ml milk and 100 ml melted butter. Whisk until it is incorporated into the mixture.
- Add 200 g butternut squash puree and mix.
- Add 2 or 3 apples (depending on how fond of apples you are) peeled and cut into chunks and 100 g walnuts.
Add cinnamon powder according to your taste.
- Pour the mixture in a mold and put in the preheated oven at 180 degrees for half an hour or so until the cake is firm.