The autumn season brings us many varieties of gourds. I've had plenty of spaghetti squash around lately, so I thought I'd do some experimenting. I made this lovely orange and cardamom infused cake using pureed spaghetti squash. I candied some strands of the squash to make a beautiful sweet topping. Sprinkled with some crushed rose petals, it was quite the luxurious offering! You'd never know there was squash inside this dessert, but it sure lends to its velvety composition and deep nutty flavour. I hope you give this one a shot!
I used about 2 cups of spaghetti squash in the cake batter and 1 cup for the candied topping.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 8-9 servings
Ingredients:
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