Banana and Toffee Sticky Cake (using butternut squash)
This recipe comes from Harry Eastwood’s Red Velvet and Chocolate Heartache book. The book has lots of recipes using vegetables in cakes and sweets from the more traditional beetroot brownie, to the intriguing parsnip fudge – this cake uses butternut squash.
I bought the book on a whim a few years ago and whilst I’ve looked at the lovely photos and recipes many times (and tried to ignore the slightly irritating personification of cakes) this is the first recipe that I have actually made. It won’t be the last. This cake is incredibly moist and keeps for ages. It’s particularly good with custard (but then what cake isn’t?).
Thanks very much to Transworld publishers and Harry for allowing me to reproduce the recipe in full.
Banana and Toffee Sticky Cake
from Red Velvet and Chocolate Heartache by Harry Eastwood
3 medium eggs
160g light brown Muscavado sugar
250g peeled and finely grated butternut squash
1 tbsp vanilla extract
50g white rice flour (I used gram flour as I didn’t have rice flour, I think plain flour would work ok too)
100g ground almonds (but if you don’t have enough make up the rest with flour)
2tbsp baking powder (I added a little more because of using a heavier flour)
1/4 tsp salt
80g brazil nuts roughly chopped (optional)
150g banana (or 2 medium bananas) peeled and finely sliced (I used some I had frozen pre-chopped)
For the syrup:
100g golden syrup
3tbsp bouling water
use a 22cm sq 5cm deep brownie tin
Preheat oven to 180c/250f/gas mark 4
Line base of tin with baking parchment and grease the sides (I lined the sides too and I think it’s worth it as it’s such a sticky cake)
Get a large bowl, whisk eggs and sugar together until pale (roughly 5 minutes on high)
Beat in the butternut squash and vanilla until fully combined
Whisk in flour, ground almons, baking powder and salt.
Mix in the nuts and most of the banana. reseverve a handful of the nicest slices for the top.
Pour into the tin and arrange the banana slices over the top
Bake for about 35 mins
Once cooked leave to stand whilst you make the syrup
Put the butter, golden syrup and water in a pan and melt over a low heat until all liquid.
Now, turn up the head and once it reaches boiling point continue boiling it at full pelt for 3 mins. (use a timer if worried). As soon as the 3 mins are up take it straight of the heat and stir well as it cools until there’s no bubbles. You may want to plunge the pan into cold water if you are worried about the toffee being on the edge of burning.
Now, the recipe says drizzle it over the cake whilst in the baking tray but I didn’t fancy trying to get it out after so….
Take the cake out of the baking tin and put onto a tray/storage tin, foil. Pour the syrup over it and make sure the cake is fully covered, you may want to tip it side to side.
Leave to cool