Fantastic! You definitely don't need more than one squash to get the amount for this recipe though, no idea why it calls for two large... I had a TON leftover. The cake was delicious though. Didn't use the sauce, just served it with vanilla ice cream and it was excellent.
Caribbean Spice Cake
Photo: Jean Allsopp
Yield: Makes 8 to 12 servings
- 2 large butternut squash, cut in half lengthwise
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground white pepper
- 1/2 cup plus 2 tablespoons butter, softened
- 1 1/2 cups firmly packed light brown sugar
- 2 large eggs
- 1/2 cup tamarind nectar
- Mango Compote with Cilantro-Mint Syrup
- 1 cup plain yogurt
- 1/2 cup powdered sugar
- Preheat oven to 400°. Scoop out squash seeds; discard or reserve for another use. Place squash, cut-side down, on a baking sheet coated with cooking spray. Bake 40 minutes or until squash is tender. When cool enough to handle, scoop out pulp. Process squash pulp in a food processor until smooth. Turn oven down to 375°. Coat a 13- x 9-inch baking pan with cooking spray, and line with parchment paper.
- Combine flour and next 7 ingredients in a medium bowl. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy. Add eggs; beat 1 minute. Add tamarind nectar and 1 1/3 cups butternut squash puree; beat until smooth. Add flour mixture, beating until combined. Pour batter into prepared pan, and bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
- While cake is baking, prepare Mango Compote. Beat yogurt and powdered sugar with an electric mixer until creamy.
- Cut cake into squares. Cut each square into two triangles, and top with yogurt sauce. Serve with Mango Compote with Cilantro-Mint Syrup.
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