History-at-home | Spicy Butternut Squash Cake

Ingredients

• 290 grams butternut squash, cooked and mashed
• 170 grams raw cane sugar
• 150 millilitres vegetable oil
• 2 eggs (M)
• Pulp of 1 vanilla pod
• 265 grams strong wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2-2 teaspoons spice mix, to taste
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger powder
• 2 cloves crushed
• 1/4 teaspoon nutmeg, ground
• 300 grams cream cheese
• 1 tablespoon vanilla sugar
• 1–1 1/2 teaspoons spice mix
• 180–200 millilitres of cream
• Round baking tin of 24 cm in diameter