A beautifully light yet moist cake where the squash replaces butter. It’s also lower in sugar than most and gluten free which makes it a relatively healthy cake. So get baking and enjoy some of your ten-a-day with a slice of this almond and squash cake.
On New Year’s Day, we had friends over for a nut roast dinner. One of the side dishes I made to accompany it was a squash gratin. And very nice it was too. I really must put the recipe up on the blog one cay. I digress though.
In order to make this traybake we broke into one of our enormous Boston Marrow squashes. You can see how big they are by the size of CT’s foot. He takes a size 12. This meant, of course, we had tons left over. We roasted and mashed some for the freezer, made squash curry, squash scones and squash soup. We still had some left over, so it seemed like an ideal ingredient to use up in this month’s We Should Cocoa challenge.
Bottom Marrow have firm orange flesh and are easier to grow in our climate than most. They are also thin skinned, like a butternut squash, so are easy to prepare. The downside of this is that they don’t keep very well.
This means we’ve been supping on squash soups, curries or stews most nights for the last month or so. I’ve made pumpkin syrup, pumpkin biscotti, pumpkin butter and a chocolate pecan pumpkin cake. Luckily, I love squash, so I’m sort of pleased and sort of sad that we’ve only got enough left of this year’s crop for another 4 or 5 meals plus maybe some pumpkin scones.
As a post Christmas special, Chele has chosen leftovers, something we probably all have after the seasonal splurge. So all I had to do was find a recipe. BrownievilleGirl came to my rescue and suggested I make these blondies.
The original recipe came from Harry Eastwood’s Red Velvet Chocolate Heartache. I have been wanting to try one of her cake recipes for a long time. So this almond and squash cake is a win win all round.
Almond and Squash Cake
The cake is a bit different to your norm. The recipe substitutes vegetables for butter, is gluten free and uses less sugar than one would normally expect. I’m not convinced by the idea that butter is bad for you, but I’m willing to try butterless baking occasionally and it’s always good to expand one’s repertoire.
The result is very pleasing, although it’s definitely cake rather than brownie. I was mostly struck by the texture of this almond and squash cake. It’s beautifully light and not at all what I expected from a cake cooked with mostly ground nuts and vegetables. In fact, I couldn’t detect the nuts within the cake at all.
As well as the texture, I really loved its colour. Yellow flecked with orange. I put the glorious yellow colour down to the duck eggs. You don’t have to use duck eggs, but I highly recommend them for cake baking. The cake is moist with a nice crunch of nuts on the top. Neither is it too sweet. Not until, that is, you bite into a chunk of white chocolate.
This almond and squash cake is just the thing to serve at a tea party for the health conscious or wheat intolerant. And for an even healthier version, you can easily leave out the chocolate. Thank you BVG, I’m really pleased I tried it.
Other Vegetable Bakes You Might Like
- Beetroot chocolate cake
- Carrot cake flapjacks
- Chocolate courgette cake
- Courgette cake with lime & mascarpone frosting
- Jerusalem artichoke cake
- Parsnip & walnut cake
- Spinach cake with lemon
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this almond and squash cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more traybake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Gluten-Free Almond Squash Cake. PIN IT.
Almond and Squash Cake – The Recipe
Almond and Squash Cake
- 3 large eggs (I used duck eggs)
- 120 g golden caster sugar (I used vanilla sugar)
- 250 g winter squash or pumpkin – grated
- 50 g buckwheat flour
- 2 tsp baking powder (gluten free)
- 1 tsp ground cinnamon
- ¼ tsp sea or rock salt (I use Himalayan pink salt)
- 100 g ground almonds
- 100 g white chocolate – chopped
- 30 g almond flakes
- Beat the eggs with the sugar until thick, pale and creamy.
- Stir in the grated squash.
- Sieve and then fold in the flour, baking powder, ground cinnamon and salt.
- Fold in the ground almonds.
- Pour half the mixture into a 9″ sq silicone cake mould or lined tin. Scatter over 100g chopped white chocolate then spooned on the remaining mixture.
- Scatter the almond flakes over the top.
- Bake in a pre-heated oven at 180℃ (350℉, Gas 4) for 25 minutes or until an inserted skewer comes out more or less clean.
- Leave to cool then cut into 16 squares.
I’m sharing this recipe for gluten-free almond squash cake with Curly’s Cooking for #CookBlogShare.