Butternut torte

Name: Butternut torte
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g butter; 200.00 g sugar; 5.00 ml vanilla essence; 4.00 eggs large; 250.00 g flour cake; 250.00 g butternut cooked, chopped; salt pinch; 50.00 g currants or seedless raisins, dusted with flour

8 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

250.00 g	butter
200.00 g	sugar
5.00 ml	vanilla — essence
4.00	eggs — large
250.00 g	flour — cake
250.00 g	butternut — cooked, chopped
	salt — pinch
50.00 g	currants — or seedless raisins, dusted with flour

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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.