This is a lovely light, moist sponge cake with sweet, organic dried apricots. The addition of butternut squash purée gives it a vibrant orange, yellow colour. Great with a cup of tea.Fibro Food Fairy
As is always the case whenever I watch The Great British Bake Off, I have an urge to bake. Having watched the celebrity, Stand Up to Cancer episode I grabbed my recipe books and thought about what to create. This is where my creative side comes out. I had some leftover butternut squash and I thought this would be a great way to add colour, moisture and sweetness to a sponge cake.
It is always a bit of a risk with free from baking as to whether it’s going to work out or not, well it is for me anyway. I generally create recipes through reading, researching and pinching ideas from various places, adding ingredients or modifying them to make them allergy friendly and hope for the best. As baking is pretty much science, more often than not it doesn’t work out. But not today, today, lucky for me, it went well first time.
The result is a deliciously moreish cake, that rises well in the oven and has a light crumbly texture. The addition of the dried apricots and the butternut squash adds a sweetness to the cake which means that I didn’t have to do use too much maple syrup. Although maple syrup is delicious and still heaps better than refined caster sugar, I am still always a little uncomfortable when I see cake recipes that seem to be entirely made up of syrup, personally I prefer the addition of fruit or vegetable purée as at least you may be getting some essential vitamins and nutrients from them in addition to the sweetness.
This is a 2 spoons recipe and an incredibly easy cake to make. If you’ve got the urge to bake then, I suggest you give it a try, it will certainly be popular with friends and family.
Free From Information:
- Dairy free
- Gluten free
- Nut free
- Soya free
- Refined sugar free
Love your leftovers butternut squash cake
This is a lovely light, moist sponge cake with sweet organic dried apricots.
- 130mL rice bran oil
- 160mL maple syrup
- 3 medium eggs, beaten
- 2 tablespoons dairy free yoghurt
- 300g plain gluten free flour
- 1 ½ teaspoons gluten free baking powder
- ¾ teaspoon bicarbonate of soda
- ½ teaspoon xanthan gum
- ½ teaspoon ground cinnamon
- 230g butternut squash purée
- 100g dried apricots, chopped
- 10 walnut halves
Preheat oven to 180° C. Line a 900 g loaf tin with baking parchment.
Beat to the oil and syrup together.
Add the beaten eggs and yoghurt, beat well to combine.
In a separate bowl sift the dry ingredients and stir to combine. Add to the cake batter and gently fold through using a metal spoon until just combined.
Lastly, add the butternut squash purée and the dried apricots. As before gently fold through using a metal spoon until just combined. Transfer the cake batter to the lined loaf tin.
Decorate the top of the cake with a line of walnut halves along the centre. Transfer the cake to the preheated oven and bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean.