Healthy for the Holidays: Acorn Squash Olive Oil Cake
Posted Dec 24 2010 12:00am
This is my first time mixing savory elements in my desserts. I wasn’t sure if this recipe was going to work at all! I didn’t have high hopes. My niece is visiting and I warned her that the cake may not be something she would like.
This recipe worked out so well that she ate two pieces!
I think that I’ll be making this a go-to cake recipe after the holidays have past, as long as winter squash is still in season. It’s lightly flavored with fresh ginger and orange zest and is just sweet enough. It was actually sweeter than I expected.
Acorn Squash Olive Oil Cake
1 1/2 cups gluten free flour mix (I made a rice based mix )
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups cooked pureed acorn squash
2 large eggs
1/2 cup vegetable glycerin
1 teaspoon stevia powder
1/4 cup extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon grated orange zest
Preheat oven to 325 F. Grease and flour a 9×5 loaf pan (I used olive oil spray). In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine all of your wet ingredients. Whisk your wet ingredients into your dry ones, making sure there are no dry streaks in the batter. Pour into the prepared loaf pan and bake for 45 mins, or until cake is nicely browned and toothpick inserted in the center comes out clean. Cool for about 10 mins. Run a butter knife around the edge of the cake. Transfer cake to a wire rack, then place wire rack on top of the loaf pan (loaf pan stays right side up!) for the cake to cool completely.