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Go for it! – Listen to that voice đŸ™‚

A Cake for Mum (GF)

CWCFirst

Sometimes a Mum needs to kick back and relax with something delicious, decadent and delightful. This cake is a Coffee, Chocolate and Walnut joy designed for such a time.

I chose these flavours as coffee cake is a bit of a favourite with my mum.

Also as a vegetable bake it is not as calorific as it could be plus it is gluten free.  Brilliant to share some love with.

This Cake makes 12 slices of joy.

Macros per slice is:

Calories 463, Fat 30.5g, Carbs 45g, Fiber 3.5g and Protein 10.2g

Ingredients for the cake:

  • 225g Butternut Squash
  • 3 Large Eggs
  • 175g Light Muscovado Sugar
  • 100g Melted 85% Dark Chocolate
  • 125g Walnuts
  • 200g Almond Flour / Ground Almonds
  • 150ml Strong French Pressed Coffee
  • 2 Tsp Baking Powder

Ingredients for the icing:

  • 75g Softened Unsalted Butter
  • 225g Golden Icing Sugar
  • 50ml Strong French Pressed Coffee
  • 75g Marscapone
  • 75g Walnut Halves

You will need:

  • Preheated Oven 180C Conventional 160C Fan
  • 2 Large Mixing Bowl
  • Electric Whisk
  • Scales / Measuring Jug / Measuring Spoons
  • Food processor
  • Spatula
  • 2 Greased Sandwich Cake Tins
  • Finely grate your butternut squash

  • Crack your eggs into a large mixing bowl, add you sugar and mix using your electric whisk for 4 mins until pale frothy and a cappuccino colour

  • Add the grated butternut squash and mix for a further 2 minutes with the electric whisk

  • Pop your walnuts into the food processor and blitz until a fine powder.  This may take a couple of minutes

  • Add your ground walnuts, almond flour, melted dark chocolate, coffee and baking powder to the mixing bowl

  • Mix with your electric whisk until well combined

    Add the mix to your prepared cake tins equally

    Pop into your pre heated oven on the middle shelf and bake for 25 – 30 minutes

    You will know it is baked when it bounces back when lightly pressed and has shrunk slightly from the cake tin edges

  • When baked, place on a cooling rack and wait until cooled before turning out.

  • Whilst your cake is cooling you can make the icing

    Place your softened butter into a large mixing bowl and add your icing sugar

  • Add your coffee and then mix until well combined with your electric whisk

  • Add your marscapone

  • And whisk until well combined and your icing is smooth

    Pop in the fridge for 15 minutes

  • Pop the first layer of your cake onto a plate and using a spatula add a third of the icing to the cake and spread evenly

  • Add the second layer of cake to the first.

    Add the rest of the icing and spread evenly.

    Add your walnut halves to the icing to decorate.

    Kick back and enjoy

    This cake keeps well in an air tight container in the fridge.