Butternut torte


Ingredients 8
Servings 8
Time

Ingredients

  • 250
    g
    butter
  • 200
    g
    sugar
  • 5
    ml
    vanilla essence
  • 4
    large eggs
  • 250
    g
    cake flour
  • 250
    g
    cooked butternut, chopped
  • pinch salt
  • 50
    g
    currants or seedless raisins, dusted with flour icing sugar for dusting
 

Method

 
Cream butter with sugar and vanilla essence until light and fluffy. Beat in eggs, 1 at a time, adding a little flour with each egg. Fold in butternut with remaining flour, salt and finally, currants. Spoon mixture into a greased 24 cm diameter cake pan and bake at 180 ºC for 45 to 60 minutes, or until cake recedes from sides of pan and is springy to the touch, or a skewer inserted at centre of cake comes out clean. Cool, then turn cake out onto a wire rack and dust with icing sugar. Serve with thick vanilla-flavoured cream.
 

Read more on: bake
 

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