Butternut SquashApple Cake with Ginger Streusel Recipe Viviane Bauquet Farre Recipe

Name: Butternut SquashApple Cake with Ginger Streusel Recipe Viviane Bauquet Farre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STREUSEL; 2 oz Australian crystallized ginger cubes (about 1/3 cup); 3 tablespoons turbinado sugar; 1/2 cup pine nuts; FOR THE CAKE; 1 3/4 cup unbleached white flour; 2/3 cup turbinado sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon sea salt; 1/2 cup sunflower oil; 3 large organic eggs; 1 teaspoon pure vanilla extract; 1/2 teaspoon finely grated orange zest (use microplane grater); 1 cup butternut squash puree (see cooks note); 1 medium McIntosh apple peeled, cored and cut in 1/4 pieces; 1 cup organic Hunza golden raisins; 19 non-stick round cake pan buttered

Servings: persons

FOR THE STREUSEL
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts
FOR THE CAKE
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash puree (see cooks note)
1 medium McIntosh apple peeled, cored and cut in 1/4 pieces
1 cup organic Hunza golden raisins
19 non-stick round cake pan buttered

1
Preheat oven to 350 degrees F
2
2: In a large bowl combine the flour, sugar, baking powder and salt.
3
Stir well and set aside.
4
3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash puree until well blended.
5
4: Stir the apple pieces and raisins into the flour mixture until well blended.
6
Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened.
7
Spoon batter into the prepared cake pan.
8
Sprinkle with the streusel topping.
9
Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean.
10
Remove from oven and let cool for 10 minutes before unmolding.
11
Serve at room temperature.
12
COOKS : To make fresh butternut-squash puree, cut squash in half lengthwise and remove seeds.
13
Place cut side down in a large baking dish with spring water (1/4 up the sides of the squash).
14
Bake at 400 degrees F for 45 to 60 minutes until very tender.
15
Let cool, scoop out the flesh and puree in a food processor.
16
The puree can be refrigerated for up to 3 days or frozen for up to 1 month.
17
2008 viviane bauquet farre food & style NY

4689

kcal

Calories

475

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE STREUSEL, 2 oz Australian crystallized ginger cubes (about 1/3 cup), 3 tablespoons turbinado sugar, 1/2 cup pine nuts, and more.

Yes, Butternut SquashApple Cake with Ginger Streusel Recipe Viviane Bauquet Farre falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut SquashApple Cake with Ginger Streusel Recipe Viviane Bauquet Farre

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