Baking ~ Butternut squash cake

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.


Make sure you dry the purée out, don’t worry about the lumps too much.

The recipe

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.


Batter has thick dropping consistency.

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


Batter in the tins

Bake for about 25minutes & eat when still warm.

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