Caribbean Spice Cake

Name: Caribbean Spice Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Central American, Caribbean
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 355 milliliters firmly packed light brown sugar; 118 milliliters butter, softened; 2 larges butternut squash, cut in half lengthwise; 2 larges eggs; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoons ground cloves; 2 teaspoons ground ginger; 1 teaspoons ground white pepper; 12 servings Mango Compote with Cilantro-Mint Syrup; 237 milliliters plain yogurt; 118 milliliters powdered sugar; 1 teaspoon salt; 118 milliliters tamarind nectar

The recipe Caribbean Spice Cake is ready in about 45 minutes and is definitely an amazing vegetarian option for lovers of Central American food. One portion of this dish contains around 5g of protein, 9g of fat, and a total of 356 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have butter, tamarind nectar, firmly brown sugar, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Scoop out squash seeds; discard or reserve for another use.

Ingredients you will need

Squash

Seeds

Place squash, cut-side down, on a baking sheet coated with cooking spray.

Ingredients you will need

Cooking Spray

Squash

Equipment you will use

Baking Sheet

Bake 40 minutes or until squash is tender. When cool enough to handle, scoop out pulp. Process squash pulp in a food processor until smooth. Turn oven down to 37

Ingredients you will need

Squash

Equipment you will use

Food Processor

Oven

Coat a 13- x 9-inch baking pan with cooking spray, and line with parchment paper.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Baking Pan

Combine flour and next 7 ingredients in a medium bowl. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy.

Ingredients you will need

Brown Sugar

Butter

All Purpose Flour

Equipment you will use

Hand Mixer

Bowl

Add eggs; beat 1 minute.

Ingredients you will need

Egg

Add tamarind nectar and 1 1/3 cups butternut squash puree; beat until smooth.

Ingredients you will need

Butternut Squash

Tamarind Juice

Add flour mixture, beating until combined.

Ingredients you will need

All Purpose Flour

Pour batter into prepared pan, and bake at 375 for 30 minutes or until a wooden pick inserted in center comes out clean.

Equipment you will use

Oven

Frying Pan

While cake is baking, prepare Mango Compote. Beat yogurt and powdered sugar with an electric mixer until creamy.

Ingredients you will need

Powdered Sugar

Compote

Yogurt

Mango

Equipment you will use

Hand Mixer

Cut cake into squares.

Cut each square into two triangles, and top with yogurt sauce.

Ingredients you will need

Yogurt

Sauce

Serve with Mango Compote with Cilantro-Mint Syrup.

Ingredients you will need

Cilantro

Syrup

Mango

Mint

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoons

baking soda 355milliliters

firmly packed light brown sugar 118milliliters

butter, softened 2larges

butternut squash, cut in half lengthwise 2larges

eggs 473milliliters

all-purpose flour 2teaspoons

ground cinnamon 1teaspoons

ground cloves 2teaspoons

ground ginger 1teaspoons

ground white pepper 12servings

Mango Compote with Cilantro-Mint Syrup 237milliliters

plain yogurt 118milliliters

powdered sugar 1teaspoon

salt 118milliliters

tamarind nectar

Recommended wine: Gewurztraminer, Pinot Gris, Riesling

Caribbean on the menu? Try pairing with Gewurztraminer, Pinot Gris, and Riesling. You'll want to opt for wines with a bit of sweetness when dealing with spicy Caribbean dishes. Serve these wines chilled so they're even more refreshing. One wine you could try is Domaine Weinbach Cuvee Theo Gewurztraminer. It has 4.6 out of 5 stars and a bottle costs about 29 dollars.