Squash and cinnamon cake
Ingredients
for 12 pieces
| 150 g | butter, soft |
| 120 g | ground cane sugar |
| ¼ tsp | salt |
| 3 | eggs |
| 320 g | pumpkin puree |
| 300 g | white flour |
| 1 tsp | baking powder |
| 1 tsp | sodium bicarbonate |
| 1 ½ tbsp | cinnamon |
| 150 g | icing sugar |
| 1 ½ tbsp | water |
| a little | cinnamon, to dust |
How it's done
Batter
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the squash puree.
Combine the flour, baking powder and baking soda, mix into the batter. Divide the cake batter into two portions, mix the cinnamon into one half of the batter. Using one tablespoon each, spoon the mixtures alternately into the prepared tin, swirling with a fork to create a marbled effect.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Icing
Combine the icing sugar and water in a small bowl, spread on top of the cake. Dust with cinnamon.
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