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Quick Spelt Butternut Squash Cake

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 pieces
Calories 350
A moist and flavorful cake combining spelt flour, roasted butternut squash, and warming spices, topped with a tangy cream cheese icing.

Ingredients

Dry ingredients

  • 75 g Wholemeal (wholegrain) spelt flour
  • 1.5 tsp Baking powder
  • 1 tsp Ground allspice

Wet ingredients

  • 160 g Butternut squash (grated) (roasted or raw)
  • 75 g Light Brown Muscovado Sugar
  • 75 g Softened butter
  • 2 medium Eggs
  • 50 g Sultanas (plumped in boiling water & pat dry)
  • 5-10 g Crystallised ginger (finely chopped)
  • 1 organic orange Orange, (finely zested)
  • 1 tbsp Orange Juice (freshly squeezed)

Icing and topping

  • 50 g Icing sugar
  • 135 g Cream cheese (full fat) (soft cheese)
  • 2 tbsp Orange juice (freshly squeezed)
  • to taste Orange zest shavings (for decoration)

Instructions 

  • Preheat oven to 190°C (170°C fan) and line a 20cm round tin with baking paper.
  • Mix flour, baking powder, and allspice. Add squash, sugar, butter, eggs, sultanas, ginger, orange juice, and zest; whisk until blended.
  • Pour batter into the tin, level, and bake for 20-25 mins until golden and a skewer comes out clean.
  • Cool for 10 mins, then transfer to a rack. Mix icing sugar, cream cheese, and orange juice for the topping.
  • Spread icing over cooled cake and decorate with orange zest shavings.

Notes

Ensure the cake is fully cooled before applying the icing for best results.
Calories: 350kcal
Cost: $12
Course: Dessert
Cuisine: Fusion
Keyword: cake, spelt, squash