Butternut squash cake
Low Fat Spread
½ whole, medium, halved and deseeded
Calorie controlled cooking spray
1 sprig(s), leaves only, finely chopped, plus extra to serve
Light Brown Sugar
Egg, whole, raw
3 medium, raw
White Self Raising Flour
1 zest(s) of 1
Freshly squeezed orange juice
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Grease a 900g loaf tin with low-fat spread and line with baking paper. Put the butternut squash in a roasting tin and mist with cooking spray, then sprinkle over the chopped rosemary. Roast for 45 minutes, or until tender. Cool slightly, then scoop out 300g of the roasted flesh and purée with either a stick blender or potato masher.
- In a large mixing bowl, beat together the low-fat spread and brown sugar using a hand-held electric whisk until light and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour with each egg. Gently fold the remaining flour, orange zest and butternut purée into the mixture.
- Spoon the mixture into the prepared tin and bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover the cake with kitchen foil towards the end of cooking time if it is browning too much. Leave to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
- To decorate, mix the icing sugar with 2 teaspoons of the orange juice. Beat until smooth, adding a little more juice if needed. Drizzle over the top of the cake, decorate with the extra rosemary sprig, then slice and serve.