Muffins and other sweets

Butternut – squash Cake

DSCN6299DSCN6304Whenever I ask my hubby ” What do you want for desert? ” 8/10 times the answer will be….

” pumpkin pie”.

The cake that  I did last time was not really a pie and I will have to do it again to write down the recipe ( with the exact measurements) , but it was a real success.

By memory, here is what I used:

  • 1 medium butternut squash
  • 4 medium eggs
  • 1 cup kefir ( yogurt or cream will owrk as well )
  • Juice from one lemon
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • ¼ cup olive oil
  • 1 teaspoon baking powder
  • 1 cup of pumpkin seeds
  • 2 table spoons chia seeds

Wash the butternut squash well and cut it in pieces. I did not peal the skin. Put the  squash pieces on a tray lined with baking paper. Sprinkle with cinnamon and bake it for about 40 min. Let it cool before you start using it in the cake.

In a large bowl: add the eggs, the sugar and the oil and mix well until creamy. Add the kefir or Greek yogurt and mix well.

In a second bowl: mix together the flour, cinnamon and chia seeds and add the flour mixture to the egg mixture.

After the squash cools down, remove the skin and place it in a bowl and add 1 tablespoon of sugar and the cinnamon and puree all together. Add the squash to the egg mixture.

Using a large spoon, add flour to the squash mixture and mix well to incorporate it. Then, add the baking powder and sprinkle the lemon juice over. Mix slowly by folding the flour to incorporate it. Add half of the pumpkin seeds and chia and mix one more time.

Put the mixture in a lined baking tray and bake for about 35 to 45 min depending on the oven. Do the tooth pick test. Let it cool in the tray before cut it in pieces and enjoy it.

Bon Appetite !

 

 

 

 

 

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