Orange, Squash and Hazelnut Cake

Prep Time: 45 Mins
Cooking Time: 1 Hours 0 Mins
Total Time: 1 Hours 45 Mins
Yields: 12 slices


  • 1 small squash (I used a 500g kabocha squash)
  • 175g sugar
  • 100g margarine
  •  3 unwaxed oranges
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp mace
  • 150g ground hazelnuts
  • 100g spelt flour
  • 1 tsp baking powder
  • 1tsp baking soda
  • 400g silken tofu
  • 4-5 tsp marmalade
  • 30g icing sugar



    1. Grate the rind of the oranges and juice one of them.
    2. Peel the squash, cut into large cubes and steam for about 15 minutes.
    3. Mix the sugar, margarine, squash, orange zest, orange juice, vanilla extract and cinnamon until creamy.
    4. Preheat the oven to 180 degrees C.
    5. Grease an 11 inch spring form and dust with flour.
    6. Mix the flour, hazelnuts, baking powder and soda and add to the mix.
    7. Fill the mix into the spring form and bake for about 45-55 minutes, until a toothpick comes out clean.


    1. Strain the tofu through a cheesecloth and blend with the marmalade and icing sugar until smooth.
    2. Spread onto the cooled cake.
    3. Slice the remaining oranges and place on the icing.