Monday, August 20, 2012
#Lowcarb Squash Cake!
I had 3 small cooked delicata squash in the fridge that needed to be used, so I made a cake. Was going to do cupcakes - like muffins - but hate washing all of those wells in the muffin pan :).
Anyway, here's what I did:
To the delicata (about 3c total) I added 6 large eggs and beat it will, until smooth. Then I added 1/4c brown sugar sub, 1 tsp each baking soda, baking powder, and cinnamon, 1/2c each walnut and pecan meal and shredded unsweetened coconut, 3Tbsp coconut flour, 1/2t salt, a tsp of vanilla, 1/2 stick soft butter, 2T plain full-fat yogurt, and 2T SF caramel syrup. (If I was a real baker, I'd mix the dry ingredients then add them to the wet, but I throw it all together and beat well with the mixer.)
I just beat all of the above really REALLY well...then poured it into a 9x12 greased baking dish. It took nearly an hour in a 350 oven. But it was well worth the wait! :)
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Just wanted to update. This morning, after sitting in the pan overnight, the bottom of the cake was kind of soggy - not falling-apart soggy, just like all the moisture had gone to the bottom or something. What was a delightfully moist cake last night was a little TOO moist today. I have cut it into pieces and turned them upside-down on a platter in a warm oven to dry them out. Next time (and there WILL be a next time!) I won't leave them in the pan.
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