Maddie's squash cake
- By Maddie Dunn Maddie Dunn
Preheat the oven to 200°C, fan 180°C. Grease a 900g loaf tin and line with baking paper. Pop the squash into a roasting tin, drizzle with oil and sprinkle over the chopped rosemary. Roast for 45 minutes, or until tender. Leave to cool slightly, then scoop out 300g of the roasted flesh and purée with either a stick blender or potato masher. Put any extra squash aside for use in other meals.
In a large mixing bowl, beat together the butter/spread and brown sugar until light and fluffy. Beat in the eggs (or flax eggs if you would like a vegan version*), one at a time, adding a spoonful of the flour with each egg then gently fold the remaining flour, orange zest and squash purée into the mixture.
Spoon the mixture into the prepared tin and bake for 1hr 15 mins, or until a skewer inserted into the centre of the cake comes out clean. Cover with kitchen foil towards the end of cooking time if it is browning too much. When it is ready leave the cake to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
When it is cool mix the icing sugar with 2 teaspoons of the orange juice. Beat until smooth, adding a little more juice if needed. Drizzle over the top of the cake, decorate with the extra rosemary sprig, then slice, serve and devour!
*To make three flax eggs mix 3 tbsp ground flax seeds with 6 tbsp cold water and set aside for five minutes to thicken.