After the savory sweet potato and zucchini cake , since it's the season, here's the butternut squash version. It gives a moist texture and a mild flavor. This cake is perfect for a meal with a salad, a picnic, or as an appetizer. The recipe uses a gluten-free flour mix, but you can replace the buckwheat and chickpea flour with rice flour only, or simply use a ready-made gluten-free flour mix (you won't need to add any starch, as these mixes already contain it). With a few spices, chorizo to enhance the flavor of the butternut squash, and cheese for a creamy texture, you'll have a perfect savory cake. The cake is easy to prepare and keeps well in the refrigerator. It caters to those with gluten sensitivities and offers a different way to enjoy butternut squash and sweet potato. The result is a cake that holds its shape well when sliced, is very moist, and stores easily. It's ideal for quick meals, appetizers, picnics, or lunchboxes. The recipe can be adapted to different types of flour depending on what you have on hand. The result is a digestible, well-structured, and nutritious cake, without any unnecessary additives. It was very much appreciated during our last aperitif.
Ingredients
Preparation
-
Preheat your oven to 180°C (fan oven).
-
In a bowl, beat the eggs with the oil and milk.
-
Stir in the mashed sweet potato, grated zucchini, then the flours, cornstarch, and baking powder. If you don't have gluten-free baking powder, you can substitute 1/2 teaspoon of baking soda and add 1 tablespoon of apple cider vinegar to the batter at the end.
-
Add salt, pepper, herbs and cheese.
-
Pour the mixture into a lined or silicone mold.
-
Bake for 45 minutes. Check for doneness with the tip of a knife.
-
Allow to cool slightly before unmolding. Serve hot, warm, or cold.
