"Dad once said to me, "if you can cook, you will never be bored" He was right, cooking is a great source of pleasure that can keep you occupied for as long or as little as you like. I come from a family of great cooks, When I was younger, my Granny would bake with me, I remember making sticky jam tarts and bouncy sponge cakes with her. I think I got the most enjoyment from licking the cake batter off the spoon, something my daughter Amelie insists on doing now when I bake with her!"
This recipe came about after receiving a glut of butternut squash grown by a lovely neighbour of mine. Don't be afraid of using squash in cake, it is lovely and sweet and keeps the sponge moist. The bitterness of the marmalade is balanced by the sweetness of the buttercream.
225g unsalted butter, at room temperature
225g golden caster sugar
225g self raising flour pinch ground cloves
1/2 nutmeg, grated
1/4 butternut squash, peeled and grated
1 tablespoon thick cut marmalade For the buttercream
250g icing sugar, sifted
80g unsalted butter, at room temperature
zest of one orange
25ml whole milk
pre heat oven to 170c
line 20cm springform cake tin
Beat butter and sugar together until pale and fluffy
Add eggs one by one, ensuring each egg is fully incorporated before adding the next. If the mixture looks curdled, add a tablespoon of flour before the addition of each egg.
Combine spices with the four and sift into eggs and sugar, gently folding in until fully incorporated.
Finally fold in the grated squash and marmalade.
Scrape mixture into prepared cake tin and bake for 35 - 40 mins or until golden brown and the middle springs back when pressed.
To make the buttercream, beat the icing sugar and orange zest with the butter until it comes together, then add the milk and beat until a spreading consistency is achieved. Leave the cake to cool before spreading on the buttercream.