Here’s the recipe I promised over a week ago when I was doing my week of paleo food diary. Sorry it’s taken so long to post! If I had my way I would just do CrossFit, cook nice food and blog all day. Alas, life is not so simple.
This is a moist and quite dense cake, absolutely awesome served drizzled with coconut milk or fresh cream.
What you need:
Half a butternut squash (Mine was sort of medium sized, but I forgot to weigh it – sorry I know that’s not helpful! Alternatively if you’re feeling lazy, buy a packet of pre-prepared squash.)
150g ground almonds
50g unsweetened desiccated coconut
2 tbsp honey
3 tbsp coconut oil
1 tsp baking powder
2 inch piece of ginger, peeled and grated (or 1 tsp ground ginger)
How to make it:
Peel your squash and cut into cubes.
Add to a pan of boiling water and simmer until soft.
Remove from the heat and drain. Allow to cool and then mash.
Preheat your oven to 180C.
Grease a cake tin and line with greaseproof paper.
In a large bowl mix together the ground almonds, desiccated coconut and baking powder. If you’re using ground ginger mix this in too. Set aside.
In another bowl cream the eggs and honey until light and fluffy.
Mix in the coconut oil.
Add the mashed butternut squash and grated fresh ginger (if you’re using it instead of ground ginger).
Now mix the wet and dry ingredients together. The batter may be a bit lumpy but that’s fine.
Pour into the cake tin and bake for about 60 minutes.
You will probably need to cover it with a piece of foil for the last 20 minutes of cooking, as it started to get too brown on top.
The cake is cooked when a skewer inserted into the middle comes out clean.
Allow to cool and remove from tin. Sprinkle with a little extra desiccated coconut and serve.