This beautiful, nutty squash is a relative newcomer to the Maltese shores, but it has a rich yellow skin and wonderfully orange fleshy pulp. When ripe, it turns increasingly deep orange and becomes sweeter and richer. We’ve all become aware of the ability of vegetables in cakes adding moisture, texture and flavour but this wonderful fruit [ yes i did say fruit ] adds another dimension and blends sublimely with the cream cheese.
- 1 butternut squash, cooked in small amount of water until tender, then drained and blitzed (pureed)
- 275 g. flour
- 275 g. sugar
- 1 tsp. cinnamon
- 3 tsp. baking powder
- 180 g. butternut squash
- 3 eggs
- 1/2 tsp. vanilla essence
- 80 g. melted butter
- 50 g. milk
- 180 g. cream cheese
- 2 heaped Tbsp. icing sugar
- Zest of 1/2 lemon
Add wet ingredients to dry ingredients and mix well.
Butter and flour 1/2 kilo loaf tins.
Pour batter into tins/muffin cups.
Scoop the cream cheese filling along the middle of the mix. It will eventually sink to the centre of the cake whilst baking.
Bake in a hot oven set on 180º (160º fan) for 45 minutes (loaf)