Spoiler alert for Chef Justin Brown ~ CAKES AGAIN.
Yes, this wannabe sleb chef was only complaining on Twitter this week that I’m a:
..failed chef posting pictures of shit cakes he makes at home..
Well, as clearly as Chef Brown isn’t a regular reader among the thousands every week that do, I’ll reiterate the point of the cakes.
Every week I supply a local school’s staff with cake for their weekly meeting. I don’t profit in anyway from it, infact it is more of a donation then anything else. So, every week I post online what I make for them, recipes from a 26year career, spanning Relais & Chateaux, 3rosette, Red star & Michelin star properties, as well as training for two years under one of the youngest chefs to get 2Michelin stars in the UK. So, Justin, forgive me if I want to share my knowledge & experience with others, maybe you should try it, rather than imitating your peers.
Here endeth the lesson.
Moving on, clearly this week has been all about allergens, so I thought I’d post a cheeky recipe to meet the needs of my new found coeliac friends.
Butternut squash cake
- 150g Unsalted butter, diced
- 230g Butternut squash purée, I like it quite coarse.
- 280g Caster sugar
- 3 Large eggs
- 350g Gluten free flour
- 1 Tsp Baking powder
- 100ml Milk
- ½ Tsp Ground ginger
- ½ Tsp Vanilla essence
If you make the squash purée, make more than you need. It’ll freeze for another time or for risottos etc. I make mine in a pan with some water & olive oil until the water has evaporated, the squash is cooked and then you can start to beat around the pan to dry it out.
Pre-heat the oven to 175ºc
Cream together the sugar and the butter until pale.
Slowly continue to beat, & add the eggs one at a time.
In a separate bowl, combine the flour, ginger, vanilla & baking powder.
Whilst still beating the egg mixture, gradually sift in the dry ingredients (flour etc), then add the butternut squash purée, & the milk just to relax the batter.
Pour mix into a greased lined tin, I use my Yorkshire pudding tins for this cake & it yields nine in total
Bake for about 25minutes & eat when still warm.