Ginger-squash Cake With White Chocolate Frosting |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
Lightl flavored cake that is moist and not too sweet,The butternut Squash adds a moistness that wil have you going back for more. Ingredients:
non stick vegetable spray. |
1cup all purpose flour |
1tsp baking power |
1tsp ground cinnamon |
1/2 tsp ground ginger |
1/2 tsp salt |
1/4 tsp all spice |
1 cup finely shredded peeled butternut squash |
3/4 cup(packed)golden brown sugar |
1/3 cup unsalted butter,melted |
1 large egg |
1tblsp finely grated peeled ginger |
1 1/4 tsps vanilla extract,divided |
3/4 cup chopped toasted hazelnuts(about 4oz),divided |
3 tbls whipping cream |
3 ounces high quality white chocolate( such as lindt or perugina) |
Directions:
1. Preheat oven to 350,spray 9x9x2 ins metal baking pan with non stick spray.Whisk flour and next 5 ingredients in med bowl.Using electric mixer,Beat squash,brown sugar,butter egg,giner,and 1 tsp vanilla in large bowl to blend.Fold in flour mixture and add 1/2 cup hazelnuts.Transfer to pan,spreading edges(Layer will be thin)bake cake until tester inserted into center comes out clean,about 30 min.Cool.
2. Bring cream just to boil in small sauce panover med heat.Remove from heat.Add white chocolate and remaining 1/4 tsp vanilla;whisk until smooth.Let stand at room temp until thick enought o spread over cake(layer will be thin).Sprinkle remaining 1/4 cup nuts over.
3. CAN BE DONE AHEAD.
4. Can be made one day ahead.Let stand at room temp cut into 16 squares and serve
|
|