Ginger-Squash Cake with White Chocolate Frosting

Name: Ginger-Squash Cake with White Chocolate Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 teaspoon baking powder; 237 milliliters finely shredded peeled butternut squash; 1 large egg; 2 Tbsps finely grated peeled fresh ginger; 177 milliliters (packed) golden brown sugar; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 113 grams 3/4 cup chopped toasted hazelnuts (about , divided; 1 teaspoons salt; 79 milliliters unsalted butter, melted; 1 teaspoons vanilla extract, divided; 3 Tbsps whipping cream; 85 grams high-quality white chocolate (such as Lindt or Perugina)

Ginger-Squash Cake with White Chocolate Frosting requires around 45 minutes from start to finish. One portion of this dish contains approximately 6g of protein, 22g of fat, and a total of 389 calories. This recipe serves 8. If you have vanillan extract, golden brown sugar, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray.

Equipment you will use

Baking Pan

Oven

Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts.

Ingredients you will need

Brown Sugar