Tuesday, 23 October 2012

Squash Cake with Cinnamon Whipped Cream

Thanksgiving may be over here in Canada, but we still have American Thanksgiving AND Christmas ahead of us. If you're on dessert-duty for one of these occasions this year and you're thinking "Everyone loves pumpkin pie, but sometimes after a big meal even that feels too heavy" then here's the cake for you!

It's a French cake, in that there's no leavening agent (read: baking powder/soda etc.) - the rise of the cake comes entirely from beaten egg whites. Another reason this cake is unique is the Corn Flour. That's right, this baby is gluten free (hip-hip hooray!). A unique mix of corn starch and corn flour are the 'dry' ingredients in this cake, and it gives it a more smooth, pumpkin-pie filling type texture. Not so much with the fluffy and the crumbs, which in my opinion is a grand change!

This recipe is from one of my favorite cookbooks, French Taste by Laura Calder - you can find it here. Making it is a breeze and hardly takes any time at all. Orange zest and rum (I use dark spiced) perk up this cake and make it a real treat for dessert or breakfast ;) I've made this cake twice, once with pumpkin and once with butternut squash and I have to say: the squash is my favorite. It's a milder squash-y flavor and come on, look at that gorgeous yellow batter! Top it off with some cinnamon whipped cream and you've got yourself a new holiday favorite! Virtually guilt-free.

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