Squash and orange tray bake

Squash and orange tray bake

By
From
Thrive on Five
Serves
8
Photographer
Dan Jones

A light sponge cake perfect for sharing. Very moist with a distinctive orange flavour. If onion squash (also known as red kuri or potimarron) is unavailable or out of season, use butternut squash instead.

For the cake

Ingredients

Quantity Ingredient
150g unsalted butter, softened
150g caster sugar
4 eggs
320g onion squash, peeled and finely grated
1 tablespoon finely grated orange zest
2 oranges, peel and pith removed, segmented, then cut into small pieces
60g ripe apricots, cut into small pieces
60g italian candied mixed orange and lemon peel
250g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda

For the topping

Quantity Ingredient
30g pumpkin seeds
200g cream cheese
40g icing sugar
1 tablespoon finely grated orange zest

Method

  1. Preheat the oven to 200°C. Line a 30 x 20cm tray bake tin with baking parchment.
  2. Beat the butter and sugar for five minutes until light in colour. Add the eggs one at a time, mixing well after each addition.
  3. Prepare the squash and oranges and place into a bowl. Drain off and reserve and liquid that is released. Add to the butter mixture with the apricots and mixed candied peel.
  4. Sift the flour with the baking powder and bicarbonate of soda and blend carefully into the wet ingredients. Pour the batter into the prepared tin.
  5. Bake for 35–40 minutes or until it bounces back to the touch. Place on a wire rack, still in the tin, and leave until cool. Turn out of the tin.
  6. For the topping, dry-fry the pumpkin seeds until they pop, then set aside.
  7. Mix the cream cheese with the icing sugar and 2 tbsp of the reserved squash and orange juices and spread on top of the cake. Sprinkle with the pumpkin seeds and orange zest.
Tags:
Healthy
five a day
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