• 150g pecan nuts
  • 300g plain flour, sifted
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 4 large eggs
  • 275g light muscovado sugar
  • 250ml groundnut oil
  • 1 tsp vanilla extract
  • 250g peeled, deseeded butternut squash, coarsely grated
  • 100g dark chocolate, chopped

For the icing

  • 200g dark chocolate
  • 200ml double cream
  • 50g icing sugar


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease 2 x 20cm sandwich tins and line the bases with baking paper.

  2. 2

    Bake the nuts for 8-10 minutes. Tip the flour, baking powder and cinnamon into a food mixer. Mix in the eggs, sugar, oil and vanilla. Stir in the squash and chocolate. Chop the nuts and add 100g to the cake mixture.

  3. 3

    Divide the mixture between the tins and bake for 35-40 minutes. Cool for a few minutes, then turn on to a wire rack and leave until cold.

  4. 4

    Break the chocolate into pieces in a bowl. Heat the cream and sugar, stirring, until just below simmering point. Pour the cream on to the chocolate and stir to melt. Cool, then chill the icing for 20 minutes. Sandwich the cake with the icing and spread the rest on the top and sides. Sprinkle with the remaining nuts.

Nutritional Details

Each serving provides
  • Energy 2981kj 712kcal 36%
  • Fat 51.0g 73%
  • Saturates 17.6g 88%
  • Sugars 33.4g 37%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1775kj/424kcal

Each serving provides

52.4g carbohydrate 4.8g fibre 8.4g protein

Also in these Scrapbooks

Back to top