-
Makes
1 cake
Author Notes
A cake which pleasantly surprised us with its tastiness, considering it all began as an experiment! —Kitchen Butterfly
Ingredients
-
1/2 cup almond meal -
1/2 chestnut flour (or plain flour) -
2 teaspoons baking powder -
1 teaspoon ginger powder -
Pinch of salt -
1/2 cup roasted butternut squash puree, blitzed till smooth -
1 egg, lightly beaten -
1/4 cup vanilla yogurt -
Zest of 1 lime -
Zest of 1 lemon -
1/4 cup vegetable oil -
1/4 cup maple syrup -
2-3 tablespoons flaked, raw almonds -
1/3 cup dessicated coconut or additional almond meal -
1 teaspoon finely freshly grated ginger
Directions
- Preheat the oven to 180 deg C. Then grease a regular sized brownie tin ( with butter, then sprinkle the insides with almond meal or dessicated coconut to form a coating round base and edge of pan and
- In a bowl, sift the dry ingredients together – almond meal, chestnut/plain flour, baking powder, ginger powder and salt. Whisk to combine
- In another bowl, combine the wet ingredients – BNS puree, egg, yogurt, lime and lemon zest, oil and maple syrup. Whisk well together
- Pour the wet ingredients into the dry and using a spatula, stir very well to combine
- Pour into greased and ‘floured’ brownie tin and sprinkle over the flaked almonds on top. Bake in the oven for 30-40 minutes, until a tooth pick inserted into the centre comes out with a few crumbs and not moist batter.
- Serve with Magical coffee (recipe on food52)
I love food and I’m interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.
Makes 1 cake Author Notes A cake which pleasantly surprised us with its tastiness, considering it all began as an experiment! —Kitchen Butterfly Ingredients 1/2 cup almond meal 1/2 chestnut flour (or plain flour) 2 teaspoons baking powder 1 teaspoon ginger powder Pinch of salt 1/2 cup roasted butternut squash puree, blitzed till smooth 1