oooh carciofi if you're here I'll do it here while bfing
actually just came on to tell you bargainous Missoni scarf on outnet, but gone already
3 med free range eggs
160g caster sugar
200g peeled & grated butternut squash
120g white rice flour
3tbsp quality cocoa powder
80g ground almonds
1tsp baking powder
1 tsp bicarb soda
1/4 tsp salt
125ml buttermilk
icing
50g unsalted butter, softened
200g icing sugar, sieved
50g mascarpone
4tsp cocoa powder
small pinch salt
preheat oven to 180c/ 350f/ gas 4. Line 2 18x5 loose bottomed tins with baking parchment and brush veggie oil over base & sides
whisk eggs & sugar in large mixing bowl for 4 mins til pale & fluffy. Beat in grated squash followed by flour, cocoa powder, ground almonds, baking powder, bicarb of soda & salt. Add buttermilk before beating again one last time to make sure all ingredients well introduced to one another
pour evenly into both tins, place in middle of oven for 30mins
remove from oven when cooked, unmould, peel off parchment, leave to cool
make icing - beat butter with 100g of sugar until forms a rich paste. Then continue for another 10 seconds. Next add mascarpone, cocoa powder, salt and the remaining sugar. Beat again to combine
refrigerate icing for 15 mins. Beat again with wooden spoon before icing middle and top of cake. Decorate top with flowers.