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Ginger-Squash Cake with White Chocolate Frosting

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Ginger-Squash Cake with White Chocolate Frosting

Ginger-Squash Cake with White Chocolate Frosting

amanda

Equipment

  • - Stand mixer

  • - Mixing bowl

  • - Measuring cups and spoons

  • - Sieve

  • - Whisk

  • - Baking pan (8 or 9 inches)

  • - Oven with rack

  • - Digital kitchen scale

  • - Parchment paper

  • - Offset spatula

Ingredients

  • Nonstick vegetable oil spray

  • 1 cup all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground allspice

  • 1 cup finely shredded peeled butternut squash

  • 3/4 cup (packed) golden brown sugar

  • 1/3 cup unsalted butter, melted

  • 1 large egg

  • 2 tablespoons finely grated peeled fresh ginger

  • 1 1/4 teaspoons vanilla extract, divided

  • 3/4 cup chopped toasted hazelnuts (about 4 ounces), divided

  • 3 tablespoons whipping cream

  • 3 ounces high-quality white chocolate (such as Lindt or Perugina)

Instructions

1

Instruction 1

Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
2

Instruction 2

Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.
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