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Farmgirl Gourmet

  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

  • Recipe Index
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  • ABOUT
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Butternut Squash Olive Oil Cake with Clementine Glaze – Winner Announced

by FarmgirlGourmet January 31, 2012
 
Butternut Squash Cake with Clementine Glaze | farmgirlgourmet.com
Can you believe it’s Week 4 of the California Olive Ranch and Bob’s Red Mill Healthy New Year Challenge?  It has been really fun for me to be a part of this fantastic challenge.  Here’s a recap of the past 3 weeks.
Week 1 – Baked Orange Hard Wheat & Olive Oil Donuts
 
Baked Orange Hard Wheat Donuts | farmgirlgourmet.com
 
Week 2 – Spicy Sausage, Prune and Grande Grain Stuffing
 
Spicy Sausage Stuffing with Grande Grains & Fruit | farmgirlgourmet.com

Week 3 – Pear and Bacon Quinoa Pizza

Pear & Bacon Quinoa Pizza | farmgirlgourmet.com

And here we are…Week 4.  So far we’ve had a great meal using California Olive Ranch and Bob’s Red Mill products and now it’s time for some dessert.  Today I bring you….(drumroll please)

Week 4 – Butternut Squash Olive Oil Cake with Clementine Glaze

Butternut Squash Cake with Clementine Glaze | farmgirlgourmet.com
This cake uses Whole Wheat Pastry Flour and Olive Oil and it is spectacular.  Do you want to lick the screen?  I sure do.

Butternut Squash Olive Oil Cake with Clementine Glaze – Winner Announced

Ingredients

  • 1 3/4 cups Whole Wheat Pastry Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup butternut squash puree (from a small roasted butternut squash)
  • 2 large eggs
  • 1/2 cup olive oil
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • Glaze:
  • 2 1/4 cups confectioners sugar (powdered sugar)
  • 1/4 cup water or fat free milk
  • 1 tablespoon clementine rind, grated
  • 1/4 + 2 tablespoons clementine juice

Instructions

  1. Preheat oven to 350 degrees F.  Spray a baking pan or bundt liberally with cooking spray.  Set aside.
  2. In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves until light and well incorporated.  Set aside. 
  3. In the bowl of an electric mixer with the paddle attachment, add the squash puree, eggs and oil and mix well to combine.  Add the sugars and mix to incorporate.  Add the spiced flour mixture and mix until the dry ingredients are wet, don't over mix.  Pour batter into prepared baking pan.  Bake 40-50 minutes.  Test doneness with a toothpick.  Allow to cool for 10-15 minutes on a wire rack before inverting to cool completely.
  4. Glaze:
  5. Add all glaze ingredients together in a small bowl and whisk to combine.  Drizzle over the cooled cake and serve.
3.1
https://www.farmgirlgourmet.com/2012/01/butternut-squash-olive-oil-cake-with.html
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.

Other cake recipes on Farmgirl Gourmet:

  • Pumpkin Apple Cake
  • My Mother’s Chocolate Lovers Cheesecake
  • Caramelized Apple Spice Cake with Brie Icing & Sugared Pecans

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FarmgirlGourmet

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

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