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I can´t believe that we soon have reached the time of year when we celebrate Halloween. Not to mention that we will soon be eating our Thanksgiving dinner together with families and friends. This lovely pumpkin pudding cake will bring happy smiles around the table, at all times, and be the high light of your Halloween or Thanksgiving dinner. The cake is dense and moist and just super tasty. I found myself, several times this weekend, eating a spoon full of cake every time I opened the fridge. I just could´t help myself… it was heavenly good! This cake is somewhat similar to sticky toffee pudding in texture but not as heavy in my opinion. I used almond flour instead of only using white flour which gives the cake a rich taste of almonds; a very delicate combination with the butter nut squash. You should really give it a try! I baked the butter nut squash the night before while having dinner, just to save some time.
- 2,5 lbs (1.13 kg) Butternut Squash
- 3 pieces Bitter Almonds (Use caution as eating too many Bitter Almonds become has a toxic effect)
- 1/2 cup ( 120 ml ) Almond Flour
- 1/2 cup ( 120 ml ) Raw Sugar
- 1 cup (240 ml ) Heavy Cream
- 1/2 (150 ml) cup Milk
- 4/6 cup (150 ml) All Purpose Flour
- 5 Eggs
- Serve with whipped cream and jam (fig jam is delicious together with this cake)
- Preheat oven to 400 Degrees Fahrenheit (220 degrees Celsius).
- Split the butternut squash lengthwise.
- Scrape out the insides, discarding the seeds and cut 3-4 horizontal slits along the side of the butternut squash.
- Wrap the butternut squash in aluminium foil and place in the center of the oven. Bake until fork-tender, about 30 minutes.
- In a large bowl combine all dry ingredients.
- In a separate bowl beat eggs, milk and cream.
- Gradually pour in the egg and cream mix together with the dry ingredient mix.
- Stir to combine.
- Scoop out the pulp from the roasted butter nut squash and puree with a fork until smooth.
- Combine the batter and butter nut squash and beat thoroughly.
- Pour the dough into a 8 inch diameter (20 cm) prepared pan a bake until the filling is set in the center of the oven, about 40 minutes.
- When your cake has reached a desired brown color on the surface cover the cake with aluminium foil or parchment paper to prevent burning.
- Serve with some whipped cream and a delicious fig jam.
- If you can´t find any almond flour you can easily make it yourself. Find out how http://www.wikihow.com/Make-Almond-Flour-or-Meal
- I baked my butternut squash the night before while having dinner with my family.
