Recipe of the Week - Red Kuri Squash Cardamom Cake with Whipped Cream
Posted on December 05, 2018 | Recipe
This cardamom cake is a deliciously indulgent way to savor local winter squash! Local food blogger The Leek and the Carrot believes that this cake is awesome on its own - but why not make the cardamom whipped cream to top it all off?
- 2 cups cubed red kuri squash, seeds removed, skin can be left on
- 1 cup whole milk
- Butter or cooking spray
- 1-1/3 cup packed light brown sugar
- 3/4 cup olive oil (not extra virgin)
- 1/2 cup lager (you want a mild beer, so a cheap beer will actually work great; just no lite beer)
- 2 large eggs
- 1-1/2 cups flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup heavy whipping cream
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cardamom
For cake: Preheat oven to 375 degrees. Grease 12 small ramekins, 1 dozen muffin pan or 9×9 square baking pan (I used the ramekins but I think a muffin pan would also work great; square baking pan will take longer to cook) with butter or cooking spray.
Combine squash and milk in a small saucepan on the stove. Bring to a simmer and cook for 20 minutes until the squash is very tender. Place a colander over a measuring cup and strain liquid from squash. Reserve 1/4 cup of the liquid. Puree the squash and 1/4 cup liquid in a food processor until smooth. (Just mash with a fork or potato masher if you don’t have a food processor).
Measure out 1 cup of puree into a large bowl. Combine with brown sugar, olive oil and eggs. Whisk until smooth. Add flour, cardamom, baking soda and sea salt. Pour evenly into pan. Bake 20-25 minutes until cooked through. Sometimes it took me 5 minutes longer to bake these. Not sure why. Use the toothpick test to make sure they’re cooked through. Serve warm!
For cardamom whipped cream: Whip heavy cream in a large mixing bowl until stiff peaks form. This is incredibly simple with a stand mixer. It’s a whole lot less fun by hand. Fold in maple syrup and cardamom.