Spaghetti Squash Cake with Orange Cream

For the cake:
2 cups cake flour
1 tsp. baking powder
½ tsp.baking soda
⅛ tsp.sea salt
½ cooked spaghetti squash
1 cup granulated sugar
1 pod green cardamom
½ cup unsalted butter, softened
2 large eggs
½ tsp.pure vanilla extract

Preheat oven to 350 ºF/175 ºC and prepare a 9-inch cake pan by buttering it and lining the bottom with parchment paper.

In a bowl, combine cake flour, baking powder, baking soda and salt and whisk well to combine.

Open the cardamom pod, then discard the green shell and collect the black seeds. Grind the seeds into a powder using a mortar and pestle or spice grinder. In a small bowl, combine the sugar and cardamom powder.

Scrape the flesh from the spaghetti squash. Place the squash and 2 tablespoons of cardamom sugar in a food processor and blend until thick but smooth. Measure out 1 ½ cup of puree and set aside.

In a large bowl, combine the softened butter and remaining sugar with the cardamom. Cream the butter and sugar with an electric mixer until fluffy and light in colour.

Beat in eggs one at a time until just combined. Stir in vanilla. Alternate adding the flour mixture and mashed squash (start with the flour and end with the squash), beating on low speed each time, until combined. The batter will be fairly thick.

Pour into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack.

For the orange cream:
½ cup sour cream
¼ cup powdered sugar
2 tbsp. orange juice
Combine sour cream, powdered sugar and orange juice in a bowl and whisk until smooth. When cake is completely cooled and ready to serve, slice and drizzle with orange cream.

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