Half a medium-sized butternut squash or a 400g tin of pumpkin pureechopped into 2cm cubes
100gunsalted butter or dairy free spread
2large eggs or 2 flax eggs*beaten
½tspbicarbonate of soda
1tbsp lemon juice
1-2 tbsp cold water
handfulpecan nutsbroken into pieces
Boil or steam the butternut squash until soft, then mash or purée until soft. Set aside and allow to cool.
Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease and baseline a 20cm cake tin or a bundt tin.
Cream together the 100g caster sugar and 100g butter or dairy free spread with a wooden spoon or an electric beater. Add 2 beaten eggs or flax eggs*, along with a spoonful of the ground almonds, 1 tsp baking powder and ½ tsp bicarbonate of soda. Beat well.
Then add the squash or a 400g tin of pumpkin puree and 1 tbsp lemon juice. Stir well. Mix in the rest of the almonds (up to 100g) and 100g plain flour. If the mixture feels too thick add a little of the water you used for steaming the squash or a tbsp milk.
Put the cake mixture into a tin and bake for 45 minutes until a skewer or knife inserted in the centre comes out clean. Leave in the tin for 5 minutes then carefully turn out onto a wire rack. This cake is delicious warm but if you're adding icing leave it to cool first.
Sift 200g icing sugar and ½ tsp ground cinnamon together into a mixing bowl. Add 1 tbsp cold water and stir. Gradually add the rest of the water until you have the right consistency - you are looking to drizzle it over the cake.
Drizzle the icing over the cake and add crumbled pecan nuts if liked. Allow to set then serve.
*To make two flax eggs mix 2 tbsp ground flax seeds (linseeds) with 4 tbsp cold water and set aside for five minutes to thicken.