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Makes
1 cake
Creator Notes
A cake which pleasantly stunned us with its tastiness, pondering it all started as an experiment! —Kitchen Butterfly
Substances
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1/2 cup almond meal
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1/2 chestnut flour (or ghastly flour)
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2 teaspoons baking powder
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1 teaspoon ginger powder
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Pinch of salt
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1/2 cup roasted butternut squash puree, blitzed until refined
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1 egg, calmly beaten
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1/4 cup vanilla yogurt
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Zest of 1 lime
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Zest of 1 lemon
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1/4 cup vegetable oil
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1/4 cup maple syrup
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2-3 tablespoons flaked, uncooked almonds
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1/3 cup dessicated coconut or additional almond meal
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1 teaspoon finely freshly grated ginger
Directions
- Preheat the oven to 180 deg C. Then grease a odd sized brownie tin ( with butter, then sprinkle the insides with almond meal or dessicated coconut to originate a coating round monstrous and fringe of pan and
- In a bowl, sift the dry ingredients together – almond meal, chestnut/ghastly flour, baking powder, ginger powder and salt. Plod to mix
- In every other bowl, mix the wet ingredients – BNS puree, egg, yogurt, lime and lemon zest, oil and maple syrup. Plod properly together
- Pour the wet ingredients into the dry and utilizing a spatula, ride thoroughly to mix
- Pour into greased and ‘floured’ brownie tin and sprinkle over the flaked almonds on prime. Bake within the oven for 30-40 minutes, until a teeth put shut inserted into the centre comes out with a few crumbs and no longer moist batter.
- Support with Magical coffee (recipe on food52)
I love meals and I’m in making condominium for little-heard voices, besides celebrating Nigerian delicacies in its entirety.