Snack

Honey and butternut squash cake is for Snack.

Honey and butternut squash cake takes 45 minutes to prepare.

Honey and butternut squash cake takes 35 minutes to cook.

Honey and butternut squash cake makes 14 servings.

The ingredients for Honey and butternut squash cake are:

120g wholemeal plain flour
250g peeled and de-seeded and finely grated butternut squash
1/4 tsp low sodium salt
1 tsp baking powder
200g runny honey
1 egg
3 egg whites
1 tsp vanilla extract
finely grated zest of 1 lemon
100g raisins
100g dried cranberries
100g chopped almonds

Here is how you make Honey and butternut squash cake:

Preheat oven to 180CGrease and line a cake tin (approx 22cm by 5 cm deep)Add flour, salt and baking powder into a large bowl. Make a well in the centre.Warm the honey in a microwave to ensure it is runnyIn another bowl, whisk the eggs with the honey Combine the grated butternut squash, vanilla extract and lemon zest with the egg mixture. Then pour slowly into the well made in the flour, gradually combing using a whisk until you create a loose, wet dough.Fold the raisins, cranberries, almonds into the mixture.Pour the batter into the cake tin and cook in for approx 35 mins until risen and golden.Leave to cool and rest before serving. The original version of the recipe stated this would make 8 servings, however, my version provided 14 decent slices. Number of Servings: 14Recipe submitted by SparkPeople user PIP103.

The nutritional information for Honey and butternut squash cake is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 174.2

• Total Fat: 4.7 g
• Cholesterol: 13.4 mg
• Sodium: 53.7 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 2.0 g
• Protein: 4.4 g