Gluten-free butternut squash bundt cake
Gluten-free butternut squash bundt cake requires approximately 55 minutes from start to finish. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 8 and costs $1.25 per serving. One serving contains 553 calories, 9g of protein, and 37g of fat. 7 people were impressed by this recipe. A mixture of almond flour, gluten free flour mix, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by en.julskitchen.com. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is good. Gluten-Free Butternut Squash Soup, Gluten Free Butternut Squash Pie, and Gluten Free Butternut Squash Apple Soup are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
100 g of almond flour
4 tablespoons of apricot jam
15 g of baking powder
350 g of butternut squash, peeled and cubed
180 g of cane sugar
180 g of fruity extra virgin olive oil
3 free-range eggs
150 g of gluten-free flour mix *
1 teaspoon of grated nutmeg
1 teaspoon of orange powder (or orange zest)
100 g of shelled pistachios, coarsely chopped
1 tablespoon of water
Equipment:
hand mixer
oven
Cooking instruction summary:
Preheat oven to 180C.Blend with a mixer raw butternut squash and extra virgin olive oil, until you get a smooth orange cream.Beat the eggs and the sugar with an electric mixer, then add the blended squash. Mix the almond flour with the mix of gluten-free flours, baking powder, nutmeg and orange powder. Fold in and stir to remove any lumps. It will be quite soft. Add the coarsely chopped pistachios and stir to mix.Grease a 24 cm wide bundt cake mould and scrape in the mixture.Bake for about 40 minutes, until golden and springy. Remove from the oven and unmould on a serving plate.Warm the apricot jam with a tablespoon of water and brush it on the cake. Sprinkle the chopped pistachios on top, then let it cool completely before serving.
Step by step:
1. Preheat oven to 180C.Blend with a mixer raw butternut squash and extra virgin olive oil, until you get a smooth orange cream.Beat the eggs and the sugar with an electric mixer, then add the blended squash.
2. Mix the almond flour with the mix of gluten-free flours, baking powder, nutmeg and orange powder. Fold in and stir to remove any lumps. It will be quite soft.
3. Add the coarsely chopped pistachios and stir to mix.Grease a 24 cm wide bundt cake mould and scrape in the mixture.
4. Bake for about 40 minutes, until golden and springy.
5. Remove from the oven and unmould on a serving plate.Warm the apricot jam with a tablespoon of water and brush it on the cake. Sprinkle the chopped pistachios on top, then let it cool completely before serving.
Nutrition Information:
covered percent of daily need
