The Musette: butternut squash and sweet potato cake
During Lockdown II, I’ve re-started my cake delivery service to my elderly neighbours. This one is obviously healthy as it contains not one but two vegetables! Of course, many of you already know that the sweet potato is your friend when it comes to baking cakes. It’s sweet, it’s moist, it’s filling and it’s easy to work with – what’s not to like? It gives cakes a lovely fudgy texture. Appropriately, it has a bit of a Thanksgiving vibe!
Of course, I never let on how healthy my cakes are and this one will blow your mind. No one can tell its not the real deal. It’s moist, sweet, spicy, fudgy and absolutely delicious. It can sit in the fridge for a couple of days – as if that’s going to happen – and be as good if not better than the day you baked it.
Ingredients (makes 1 large cake or 8-10 muffin-sized cakes)
- 250g (2 cups) sweet potato, cooked
- 2 large eggs
- 2 tbsp organic honey
- 2 tbsp any nut butter
- 1 tsp baking powder
- 1 tbsp vanilla sugar
- 25g (1 oz) coconut flour
- 30g (1 oz) rolled oats
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tbsp grated orange zest
- 150g (1 cup + 2 tbsp) butternut squash, cooked
- 1/4 tsp salt
- 85g (3/4 cup) powdered icing sugar
- 1tbsp fresh organic orange juice
- organic orange zest to decorate (optional)
1. Preheat the oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan). Line your baking tin(s) with muffin cases or greaseproof (parchment) paper.
2. In a food processor, process all the ingredients into a smooth batter. It should easily drop from the spoon.
3. Pour the batter into the tin or tins. It should come 2/3rds of the way up the tin.
4. Bake in the oven for 30-55 minutes depending on the size of your cake(s). A toothpick should come out clean when inserted to the center of the cake.
5. Let the cake(s) cool for minimum of 30 minutes before glazing them. Just mix all the ingredients together and drizzle over the cake.
Sheree’s Handy Hints
1.Make the cake vegan by substituting 2 flax or chia seed eggs (2 tbs of seeds plus 6 tbsp water for 2 eggs) or medium sized banana for the two eggs. Use coconut, brown rice or date syrup instead of the honey.
2. If you don’t have some of the ingredients, then here’s is a list of easy substitutes:-
- Any nut butter: Coconut oil or butter
- Rolled oats: tapioca flour, polenta
- Coconut flour: Almond flour, hazelnut flour, or process unsweetened dessicated coconut until it’s fine
3. All ingredients should be at room temperature.
4. When I’m baking I always use a timer as it’s so easy to lose track of time. Once you’ve put the cake(s) in the oven, put the timer on for 5 minutes less than it should take to cook and then check regularly.
5. If you think the cake(s) is browning too much at the edges, cover it with an aluminium foil tent.
6. The cakes look a bit craggy. To make them more visually attractive I either use an orange drizzle icing as per above although this time I used some left over white chocolate and mango ganache. But there’s loads of glazes, icing etc that you can happily use. Just use your imagination!