Seasalt Nourish, Healthy Soul Food: Honey-Roasted Squash & Lemon Cake

A sweet treat in our series from Seasalt Friend and Cornish wellness expert Tia Tamblyn from Botelet Farm.


Photo by Richard Tamblyn

This is my kind of cake – full of lovely flavours, beautifully moist, and packed with local produce including squash, lemons, yoghurt and eggs. My children also love it, so it’s a great way of sneaking in an extra dose of vegetables!

I usually serve it accompanied with a lemon and honey yoghurt, so I’ve included these as part of the recipe below.

Tia wears our Sailor Shirt and Studio Apron. Photos by Richard Tamblyn

Serves: 8-10

Prep time: 25 minutes

Cook time: 1 hr 15 mins

Make this recipe gluten-free by using GF baking powder

Ingredients for the cake:

  • 400g squash (weight when peeled and cored)
  • 1 dessert spoon local honey
  • 200g buckwheat flour
  • 250g coconut sugar
  • 3 tsp baking powder
  • 1 tsp ground ginger
  • 1 lemon, zest and juice
  • 100g coconut oil
  • 250g yoghurt
  • 2 eggs
  • 1 tsp vanilla extract
  • Rapeseed (or alternative) oil

For the drizzle:

  • 1 tbsp local honey
  • ½ a lemon, zest and juice

Lemon and honey yoghurt (to serve):

  • 300g yoghurt (I use coconut)
  • 1 lemon, zest and juice
  • 1 tbsp local honey

Method:

  1. Heat the oven to 180C.
  2. Line with parchment paper and grease a 20cm diameter cake tin.
  3. Begin by roasting the squash. Having peeled and cored the squash, cut the flesh into small bite-size pieces. Lay out on a baking tray, drizzle with oil and 1 dessert spoon of honey. Place in the oven and cook for around 20 minutes until soft, stirring after 5 minutes to mix up the honey as it melts, then stirring again half-way through cooking.
  4. When squash pieces are cooked remove from oven, place in a flat-bottomed bowl and mash until smooth, then set aside.
  5. In a large mixing bowl combine the buckwheat flour, coconut sugar, baking powder, ground ginger and lemon zest (reserving a little zest to decorate the cake), and mix well.
  6. Stir in the yoghurt, vanilla extract, lemon juice and coconut oil (warm until just runny if it’s hard).
  7. Beat the eggs and fold them in, followed by the squash. Mix until just combined.
  8. Pour the mixture into the cake tin. Place in the oven and cook for around 50 minutes to 1 hour, until a skewer pressed into the centre comes out clean.
  9. Whilst the cake is cooking make the drizzle – warm the honey in a saucepan along with the lemon zest and juice, then set aside.
  10. To make the lemon and honey yogurt, combine the yoghurt, lemon zest and juice and honey in a bowl then stir well. Place in fridge until ready to serve.
  11. When the cake has cooked take it from the oven and leave to cool in the tin for 5 minutes. It can then be removed from the tin and placed on a rack.
  12. Place on a large plate while the cake still has a little warmth. Pour the drizzle over the top, allowing it to spill down the sides of the cake. Serve with the lemon and honey yoghurt.
Photo by Richard Tamblyn

Tia uses local ingredients from the Real Food Garden and Fruutbox, with yoghurt from Trewithen Dairy, rapeseed oil from Simply Oils and honey from Tamar Valley Co-operative. She creates her delicious recipes at her family home on Botelet Farm, near Fowey. Photography by Richard Tambyln.

We have lots of recipes fresh from Tia to warm the winter months. Give them a try and share what you make using #seasaltnourish.