Ingredients
- Spinneysfood Extra Fine Caster Sugar 3 tbsp
- Butternut squash 135g
- Pear 100g
- Spinneysfood Salted Butter 160g
- Spinneysfood Demerara Sugar 200g
- Spinneysfood Organic Free-Range Eggs 2, large
- Vanilla extract 2 tsp
- Cake flour 150g
- Bicarbonate of soda 1⁄3 tsp
- Spinneysfood Fine Cinnamon 1 tsp
- Nutmeg ½ tsp, ground
- Flaked almonds 40g
- Spinneysfood Unsalted Butter 115g
- Spinneysfood Light Muscovado Sugar 200g
- Heavy cream 120ml
- Spinneysfood Fine Sea Salt ½ tsp
Nutrition (Per serving)
- Calories 554
- Fat 33g
- Saturates 19g
- Protein 5g
- Carbs 63g
- Sugars 45g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Double butter bundt
American 20 Mins Prep · 45 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. Grease a 1 litre Bundt tin (19cm diameter) by with cooking spray. Sprinkle 2 tablespoons of the sugar in the tin, turning it to completely coat the surface area then set aside.
- Halve the butternut lengthways and scoop out the seeds. Peel and dice into even sized cubes. Arrange the butternut in the baking tray and place in the oven to roast for approx. 45-60 minutes or until very tender. Remove from the oven and mash until smooth. Cool completely.
- Grate the pear into a bowl. Cover and set aside.
- In a large bowl, cream the butter and demerara sugar until very light and fluffy. Add the eggs one at a time, before folding in the mashed butternut, pear and 1 tsp vanilla extract. Sift together the flour, bicarbonate of soda and spices then stir into the cake batter. Lastly, fold in the flaked almonds. Pour the batter into the Bundt tin.
- Bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool completely then remove it from the tin.
- To make the glaze, melt the butter over a medium heat in a medium-sized pot. Continue cooking the butter, swirling the pan occasionally, until it foams and turns a golden brown, approx. 5-7 minutes. Once the butter is browned, add the light brown sugar and stir until it is fully incorporated. Slowly pour in the heavy cream while whisking constantly to create a smooth mixture. Add the salt and continue to cook the sauce over a medium heat, stirring frequently, until it thickens slightly and reaches a rich butterscotch consistency, approx. 5 minutes. Remove the saucepan from the heat and stir in 1 tsp vanilla extract. Let the sauce cool slightly before pouring it over the cake.
- Slice and serve.