Step 1/5
Preheat oven to 180°C/350°F. Peel, deseed, and dice butternut squash and transfer to a baking sheet. Bake for approx. 40 min. Let cool for 5 min., then transfer to a bowl and set aside.
Step 2/5
- 3 eggs
- 120 g sugar
- 75 g sunflower oil
- 1 tsp vanilla extract
Add eggs and sugar to the bowl of a stand mixer with whisk. Beat for approx. 2 – 3 min. Add the oil and vanilla extract, and beat for 1 min. more.
Step 3/5
- 250 g flour
- 2 tsp baking powder
- salt
Gradually fold in butternut squash and mix until well combined. Then add flour, baking powder, and a pinch of salt, and mix together to form a smooth dough.
Step 4/5
Grease bundt pan with butter. Spoon cake batter into pan and bake at 170°C/340°F with the fan on for approx. 40 – 45 min. Remove from oven and let cool for approx. 10 – 15 min. before transferring cake to a wire rack.
Step 5/5
- 50 g confectioner’s sugar
- 1 tbsp lemon juice
For the glaze, mix icing sugar and lemon juice in a small bowl. Pour glaze over cake once it’s completely cool. Enjoy!