Ginger-Squash Cake With White Chocolate Frosting
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Salt1 tsp
Ground Allspice1 cup
Unsalted Butter (melted)1 large
Egg1.25 tsps
Vanilla Extract (divided)3 tbsps
Whipping CreamDirections:
1
Preheat oven to 350°F
2
Spray 9x9x2-inch metal baking pan with nonstick spray
3
Whisk flour and next 5 ingredients in medium bowl
4
Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend
5
Fold in flour mixture and 1/2 cup hazelnuts
6
Transfer to pan, spreading to edges (layer will be thin)
7
Bake cake until tester inserted into center comes out clean, about 30 minutes
8
Cool
9
Bring cream just to boil in small saucepan over medium heat
10
Remove from heat
11
Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth
12
Let stand at room temperature until thick enough to spread, about 20 minutes
13
Spread over cake (layer will be thin)
14
Sprinkle remaining 1/4 cup nuts over
15
DO AHEAD: Can be made 1 day ahead
16
Let stand at room temperature
17
Cut into 16 squares and serve
18
Preheat oven to 350°F
19
Spray 9x9x2-inch metal baking pan with nonstick spray
20
Whisk flour and next 5 ingredients in medium bowl
21
Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend
22
Fold in flour mixture and 1/2 cup hazelnuts
23
Transfer to pan, spreading to edges (layer will be thin)
24
Bake cake until tester inserted into center comes out clean, about 30 minutes
25
Cool
26
Bring cream just to boil in small saucepan over medium heat
27
Remove from heat
28
Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth
29
Let stand at room temperature until thick enough to spread, about 20 minutes
30
Spread over cake (layer will be thin)
31
Sprinkle remaining 1/4 cup nuts over
32
DO AHEAD: Can be made 1 day ahead
33
Let stand at room temperature
34
Cut into 16 squares and serve