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Ginger Squash Cake with White Chocolate Frosting

By December 19, 2012


  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp ground allspice
  • 1 cup finely shredded butternut squash, peeled
  • 3/4 cup (packed) golden brown sugar
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 2 Tbsp finely grated, peeled fresh ginger
  • 1 tsp vanilla extract
  • ¾ cup chopped toasted hazelnuts (about 4 ounces), divided

White Chocolate Frosting

  • 3 Tbsp whipping cream
  • 3 ounces high quality white chocolate (such as Lindt or Perugina)
  • ¼ tsp. vanilla

Instructions: Preheat Oven to 350º.Spray a 9x9x2 inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using mixer beat squash, brown sugar, butter, egg, fresh ginger, and vanilla in large bowl to blend. Fold in flour mixture and ½ cup of hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted in center of cake comes out clean about 30 minutes. Cool. Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and vanilla; whisk until smooth. Let stand until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining ¼ cup nuts on top.

Abundant Harvest Organics Products found in this recipe: Squash