Butternut Squash and Almond Cake When the days shorten and the air gets crisp, there’s only one way to warm the heart: turn on the oven.
Today I invite you into my kitchen to discover a recipe that transforms the sweet, pear-shaped butternut squash into a cloud of fragrant softness.
It’s not your usual pumpkin cake. Here the creamy flesh of the butternut meets the crunchiness of sliced almonds, which toast during baking, creating a golden and irresistible surface.
It’s a “carefree” dessert: no butter, lots of natural moisture from the squash, and a vibrant orange color that instantly brings joy.
Whether for a slow breakfast or an afternoon snack with a steaming cup of tea, this cake is the essence of the season. Prepare your whisks, the scent of goodness is about to invade your home!
Other pumpkin recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Butternut Squash and Almond Cake
- 2 cups butternut squash (weighed raw and cleaned)
- 3 eggs
- 3/4 cup sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup sunflower oil
- 1 packet baking powder
- 2 tbsp sliced almonds
- 1/2 cup pecans
- 1 lemon zest (and orange zest, untreated, grated)
Tools for Butternut Squash and Almond Cake
- Electric Mixer
- Scale
- Baking Pan
Steps for Butternut Squash and Almond Cake
The cake with butternut squash and almonds is a soft dessert, often prepared without butter to enhance the natural sweetness of the squash.
Here are the main steps to make it.
Cleaning: Wash the squash, remove the seeds, and cut it into cubes. The butternut skin is thin and can be left on if organic or easily removed with a peeler.
Cooking/Puree: Steam or bake the squash until tender, then blend it to obtain a smooth puree. Some modern recipes suggest blending it raw with the oil for a moister texture.
Beat the eggs: In a large bowl, beat the eggs with the sugar using the electric mixers for at least 5 minutes until the mixture becomes light and frothy.
Add liquids: Gradually incorporate the sunflower oil and the previously prepared squash puree, continuing to mix gently.
Add powders: Gradually add the sifted flour and baking powder, along with the orange and lemon zest.
Prepare the pan: Butter and flour (or line with parchment paper) a pan, usually 9.5 inches. Pour the mixture inside and sprinkle the surface with almond slices, chopped pecans and a dusting of powdered sugar.In the oven: Bake in a preheated oven at 356°F for about 40 minutes. Always do the toothpick test: it should come out dry.
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“Ultimately, this butternut squash cake is the perfect treat for cold afternoons. Whether for an energizing breakfast or a snack in front of a steaming tea, its simplicity will win you over at first bite. Try it and let me know in the comments if you added your personal touch, like chocolate chips or an extra sprinkle of cinnamon. Happy baking!”
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STORAGE AND TIPS
To keep this cake’s softness, I recommend storing it under a glass dome or in an airtight container for 3-4 days. If you want to serve it as a dessert, try accompanying each slice with a dollop of whipped cream.
To enhance the orange and lemon notes, enjoy the cake with a simple Earl Grey black tea or a ginger herbal tea. If you prefer more intense flavors, try accompanying it with a spiced pumpkin latte (the famous Pumpkin Spice Latte): its cinnamon notes pair wonderfully with the creamy heart of the butternut squash.
(Question and Answer)
“What is pumpkin spice?”
“It is a mix of warm spices (cinnamon, ginger, nutmeg) reminiscent of old-time desserts and pairs beautifully with squash, just like the orange I used in my recipe.”
