Gingery butternut cake with coconut-butterscotch drizzle
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- Abigail Donnelly
- 8
- Easy
- Carb Conscious
- 25 minutes
- 45 minutes
- Woolworths Peachy Chenin Blanc 2016
Ingredients
- 315 g butternut, boiled, mashed and drained
- 3 T water
- 2 free-range eggs
- 1⁄2 cup avocado oil
- 1⁄4 cup sour cream
- 1 t vanilla paste
- 270 g coconut flour
- 200 g Muscovado sugar
- 2 1⁄2 t baking powder
- 1 T ground ginger
- For the butterscotch drizzle:
- 200 g Muscovado sugar
- 85 g butter
- 1⁄2 cup coconut cream
Cooking Instructions
Preheat the oven to 180°C. Grease and line an 18 cm springform cake tin with baking paper.
Mix all the ingredients until well combined. Pour the cake batter into the greased cake tin and bake for 45 minutes, or until a skewer comes out clean when inserted.
To make the butterscotch drizzle, place the sugar in a pan over a medium heat. Once the sugar begins to melt, add the butter and allow it to melt slowly, swirling the pan. Once the mixture turns light golden, add the coconut cream and remove from the heat. Stir gently until the cream is evenly distributed and the sauce is thick and golden. Cool, then drizzle over the cake.
Cook's note: Cinnamon is the obvious match for butternut, but try ginger for something spicier. The double dose of coconut takes it to the next level. To make a herb wreath, make a shape using wire, and then wire fresh herbs around it. Chill to keep fresh.
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