Butternut Block Cake Recipe
The softest, moistest, sweetest cake you’ll ever eat…
This recipe makes 1 loaf.
Ingredients
- 1 small butternut squash, cut into cubes
- 200g ground almonds
- 100g butter
- 100g sugar
- 1 tsp gluten free baking powder
- 2 eggs
Directions
- 1) Gently boil the squash cubes for about 15-20 minutes. Drain well, mash and leave to cool completely.
- 2) In a large bowl, mix the butter, sugar and baking powder. Beat in the eggs.
- 3) Add the squash, then mix in the almonds.
- 4) Pour into a loaf tin and bake at 180 degrees C for about 45-50 minutes.
- 5) Allow to cool completely and cut into large cubes!
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 368g | |
| Calories 1690 | |
| Calories from Fat 1123 | 66% |
| Total Fat 129.39g | 162% |
| Saturated Fat 57.08g | 228% |
| Trans Fat 0.02g | |
| Cholesterol 587mg | 196% |
| Sodium 700mg | 29% |
| Potassium 708mg | 20% |
| Total Carbs 118.05g | 31% |
| Dietary Fiber 9.8g | 33% |
| Sugars 103.76g | 69% |
| Protein 28.9g | 46% |
