Cambridge CropShare

Ingredients:

• 1 small to medium squash (I used Hokkaido, Uchiki Kuri, or even a butternut would work equally well)
• 300g spelt flour
• 100g sugar
• 2tsp baking powder
• 1tsp baking soda
• 2tsp vanilla extract
• 6tbsp sunflower oil
• 200ml hazelnut milk
• 100g walnuts, chopped
• 12 walnut halves
• 400ml strong coffee (espresso)
• 100g icing sugar

Directions:

1. Cut the squash in half, scoop out the seeds and cut into 1cm slices.
2. Place on a baking tray, drizzle with a little olive oil and roast in a preheated oven for 20 minutes at 180 degrees.
3. In the meantime sift the flour, baking powder and baking soda and set aside.
4. Purée the squash and mix with the sugar,1 tsp vanilla extract, oil and 200ml of the coffee.
5. Gradually add the flour and milk and mix gently (don't overmix).
6. Lastly, stir in the chopped walnuts.
7. Place into an 11 inch spring form and bake at 180 degrees for about 45 minutes, until a skewer inserted comes out clean.
8. You may have to cover the cake with tin foil or another tray after a while to stop the from burning or drying out too much.

1. Melt the coconut cream and the remaining 150ml of coffee over low heat.
2. In a mixing bowl gradually sift in the icing sugar and add the remaining 1tsp vanilla extract until a homogeneous icing is produced.
3. Spread over the cake and top with the walnut halves.