Summary
Servings:
8
Prep time:
15 minutes
Description
The squash flavour is really, really subtle and makes it quite moist so will last for four or five days and still taste fresh.
Ingredients
- 250g squash
- 170g butter
- 3 eggs
- 300g sugar
- 1 teaspoon vanilla extract
- 125 ml plain yogurt
- 225g plain flour
- 2 teaspoon baking powder
- 75g cocoa powder
- 0.5 teaspoon salt
Instructions
Notes
- Pre-heat the oven to 190c. Grease and flour a round cake tin.
- Peel, deseed and cube the squash. Steam it until soft, then puree and set aside and allow to cool.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla.
- In a small bowl, stir together the squash and yoghurt.
- Sift the flour, baking powder, cocoa and salt into another bowl.
- Stir a third of the flour mixture into the egg mixture and combine. Stir in a third of the squash mixture. Continue alternating mixing the flour mixture and squash mixture into the egg batter.
- Pour the batter into the prepared cake tin and bake for 50-60 minutes or until an inserted skewer comes out clean. Cool in the tin for 15 minutes and then turn out onto a wire rack to cool completely.