Gâteau Reine Élizabeth revisité à la courge Sweet mama

Gâteau Reine Élizabeth revisité à la courge Sweet mama

The Queen Elizabeth cake is one of our classics at home, and we decided to revisit it to feature delicious squash from Quebec! We've replaced the dates with Sweet mama squash, which is sweeter, and the traditional brown sugar glaze with a maple syrup caramel. You can also make this cake with Delicata squash, and if you're out of season and don't have any reserves in the freezer, Butternut squash is easy to find all year round and will work perfectly! 

Ingredients

CAKE
  • small Sweet Mama squash
  • 1/3 cup (80 ml) salted butter, softened
  • 1 cup (250 ml) maple sugar
  • 2 eggs
  • 1 ½ cup (375 ml) unbleached flour
  • 1 C. (15 ml) baking powder
  • ½ tsp. (2.5 ml) baking soda
  • ½ tsp. (2.5 ml) nutmeg
  • ¼ tsp. (1.25 ml) cinnamon
  • 1 tsp. (5 ml) Goria pepper (or Espelette pepper)
  • 1 tsp. (5 ml) salt
  • 2/3 cup (160 ml) milk

 

Maple and coconut icing 
  • 2/3 cup (160 ml) 35% cream
  • 1/4 cup (65 ml) butter
  • 1 cup (250 ml) maple syrup
  • 2/3 cup (160 ml) coconut flakes
  • 2/3 cup (160 ml) unsweetened coconut

Preparation

CAKE
  1. Preheat the oven to 180 °C (350 °F) and place the rack in the centre of the oven.
  2. Butter a 20 cm (8") tube or spring-form pan.
  3. Peel, seed and quarter the squash. Grate to obtain 2 cups. Set aside. Keep the rest for another recipe or freeze according to the method below.
  4. In a bowl, mix dry ingredients. Set aside.

  5. In a mixer bowl, cream the butter and sugar. Add the eggs and beat until smooth. On low speed, add the dry ingredients alternately with the milk. Add the grated squash and mix gently. Pour the batter into the pan and bake for 50 minutes, or until the cake is done in the middle.

     

maple and coconut icing
  1. Meanwhile, microwave the cream and butter until soft and warm (about 40 seconds). Set aside.
  2. In a medium saucepan, bring maple syrup to a boil and simmer over medium heat until the temperature reaches 135 °C (275 °F).
  3. Add the cream and butter mixture and whisk. Add the grated coconut and let simmer for a minute.
  4. Pour 2/3 of the hot caramel over the cake when it comes out of the oven and sprinkle with coconut flakes.
  5. Eat warm… and add a dollop of icing to each serving!
Preparation
30 minutes
Cooking
50 minutes
Servings
8 to 10 portions
Category
Desserts and snacks
Recipe by
Cervidés and Les Minettes

Squash freezes! So make the most of the season by stocking up on lesser-known varieties such as Sweet mama, Delicata, Blue banana and Giraumon turban. Don't hesitate to ask your retailer how to use them in your recipes (sweet or savoury).

Before freezing, peel the squash and grate or cube as required. You can use it in soups, stews and desserts, roast it in the oven or puree it!