My birthday was two days ago but since we are now living alone in the village I did not plan to make a cake. However, on Sunday morning, I unexpectedly had a call that some friends of ours were visiting Nafplion and would come over to visit us.
As we are fasting for Lent, I had bought some butternut squash the previous day at the farmers’ market to make Kolokotes. As it was quite big, I had already roasted half of it to be used in other recipes, so I decided to use it in the cake.
I had some leftover sprinkles from the last Birthday cake I had made so I mixed it with some roasted almonds and sprinkled it on top to make it look more festive.
The cake is very easy to make and no mixer is necessary to make it.
I made the cake with almond milk, cane sugar and olive oil which makes it a very healthy one. If you do not want to roast butternut squash, you can use canned one. In the cake you can add either mandarin or lemon zest.
As I was experimenting with the glaze, which is an original idea of mine, I made a small quantity first to see how it tasted and since I like it, I added more ingredients to make more. The amounts mentioned in the recipe are not exact but a rough estimate. The cake itself is not very sweet so don’t be afraid that you will make it too sweet by adding the glaze on top. The glaze is delicious and adds a lovely taste to the not too sweet cake.
Butternut Squash Mandarin Coffee Cake with Butternut Squash – Almond Glaze
Preparation time: 30 minutes
Baking time: 50 – 55 minutes
- 400 grams (about 2¼ cup) all purpose flour
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp ground mixed spice or pumpkin pie spice mix
- A pinch of salt
- 2 tsp baking powder
- 1 tsp baking soda
- 180 ml (3/4 cup) almond or soy milk
- 2 tbsp lemon juice
- 1 tsp red vinegar
- 110 grams (1/2 cup) butternut squash purée
- 1 tsp vanilla extract
- 1/3 cup olive oil
- ¼ cup mandarin juice
- 1 tbsp lemon zest or mandarin zest
- 200 grams (1 cup) cane sugar
For the glazing and decoration:
- 1 cup icing sugar
- 1/3 tsp vanilla essence
- ¼ tsp cinnamon
- Butternut squash purée (as much as it takes – about half cup)
- 60 grams blanched and roasted almonds, divided
- 1 tbsp colourful sprinkles (optional)
- Line a 18 cm (7 inch) baking tin with parchment paper.
- Preheat the oven to 180oC and roast the almonds.
- Sift all the dry ingredients (except sugar and lemon zest) together.
- Combine all the wet ingredients together with the sugar and lemon zest
- Add the wet ingredients to the dry and mix with a spoon until well until combined.
- Bake on the middle shelf for 50-55 minutes or until a knife inserted into the centre of the cake comes out clean.
- Remove to a wire rack to cool and prepare the glaze.
- Sift the icing sugar in a bowl. Add vanilla and cinnamon and gradually add some pumpkin puree. Mix to the consistency of cream.
- In a food processor powder 1/3 of the roasted almonds and add to the glaze and mix.
- Pour the glaze in the centre and let it spread. Using a spoon distribute it evenly towards all directions.
- Decorate with some of the roasted almonds.
- Coarsely pulse the remaining almonds and mix with the sprinkles. Sprinkle them on top of the cake.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,