- 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
Honey and butternut squash cakeSubmitted by: PIP103
IntroductionThis is adapted from a runners world recipe and contains no fat or sugar. I used egg whites instead of whole eggs and wholemeal flour instead of white. Pumpkin could probably also be used instead of butternut squash. This is adapted from a runners world recipe and contains no fat or sugar. I used egg whites instead of whole eggs and wholemeal flour instead of white. Pumpkin could probably also be used instead of butternut squash.
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
3 egg whites
1 tsp vanilla extract
finely grated zest of 1 lemon
100g dried cranberries
100g chopped almonds
Grease 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 runny
In 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: 14
Recipe submitted by SparkPeople user PIP103.