10 things on my mind this week:
- Soup week in culinary school.
- My interview with Crumbs Bake Shop.
- Three losses in a row!!! WTF?
- What to make with my tupperware of Espagnole sauce.
- Apple, bacon and cheddar pizza. (Soooo delicious, I will share my recipe soon.)
- Getting out of the city to see some Fall foliage.
- Coming up with a Halloween costume and buying lots of candy.
- Why does Motu hate tape measurers?
- Beans and Ramen.
- What to make next out of Country Wisdom and Know How, because this Acorn Squash Cake was incredibly simple and satisfying.
Last week in school we learned about Mother Sauces. They are Béchamel, Hollandaise, Espagnole, Velouté and Tomato. They were all delicious and I learned some really great flavor tricks. My favorite was to simmer the milk for Bechamel with an onion piquet (onion, bay leaves and cloves). The layer of flavor this added made the sauce extra special. Let me know if anyone is interested in other sauce secrets.
Acorn Squash Cake
adapted from Country Wisdom and Know How
3/4 cup oil
1/2 cup honey
1/4 cup sugar
1 cup grated raw acorn squash (1/2 a squash for me)
1 cup whole wheat pastry flour (or all purpose flour)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 oz canned crushed pineapple, drained
1/4 cup chopped pecans
1/4 cup butter, softened
4 oz cream cheese, softened
1-2 cups confectioners sugar
1-2 tablespoons honey (to taste)
Pecan pieces for decorating
- Preheat oven to 350° F and grease and flour an 8×8 square cake pan.
- Put eggs, oil. honey, and sugar in a blender (make sure sugar is last ingredient added), and blend until smooth. Add grated squash a little at a time blending until smooth after each addition. Pour into large mixing bowl.
- Stir the dry ingredients together in a separate bowl and add to the wet ingredients. Stir gently until just mixed.
- Fold in the pineapple and pecans.
- Pour into prepared pan and bake for 30-40 minutes or until toothpick inserted into center comes out clean.
- Let cool on wire rack for 15-20 minutes (until warm, not hot). Turn out onto rack and cool completely.
- When cake is cooled, put butter and cream cheese in the bowl of an electric mixer fitted with whisk attachment. Beat until combined and creamy. Add sugar until desired consistency is reached. Drizzle in honey and beat until combined and fluffy. Sorry I didn’t measure my sugar but cream cheese frosting is so easy I just add the sugar until it is thick and sweet enough.
- Spread frosting on top of cake letting it go over the edges a little. Decorate with pecan pieces if you like.
Note: This cake was originally for a 9 x 13 inch pan and the amounts of ingredients actually work better for this size if you want to double my version. I just don’t like having that much cake in the house for two people.