A sweet recipe for Winter Squash Cake
I might have mentioned this before; I am a bit of a food hoarder. Recently it was suggested that I should take an inventory of what I have in the freezer. I replied that I was well aware of all the treasurers I have neatly labeled and stored in the deep freeze. Nevertheless I obediently looked....
Why didn't any one tell me I had soo much winter squash patiently waiting to evolve into something magnificent?? I love squash; full of vitamin's B & C, potassium and beta carotene, it is a healthy excuse to satiate a sweet tooth for breakfast. Perhaps it will give me the motivation to establish a better inventory system.
- 4 eggs
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 1 3/4 cups mashed cooked winter squash
- 1 1/2 cups Almond Flour
- 1/2 cup Arrowroot
- 1/2 cup Brown Rice Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tsp Chinese 5 Spice
Preheat oven to 350 f. Whisk eggs, add sugar, oil and squash and mix well. Stir together dry ingredients then sift into the egg mixture. Thoroughly combine. Spread in greased and floured 9"x5" or 8"x 13" pans. Bake for 25 to 30 minutes or until a cake tester comes out clean.
Photo Credit: Julie T Cecchini
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