• 150 g pecan nuts
  • 300 g plain flour, sifted
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 4 large eggs
  • 275 g light muscovado sugar
  • 250 ml groundnut oil
  • 1 tsp vanilla extract
  • 250 g peeled, deseeded butternut squash, coarsely grated
  • 100 g dark chocolate, chopped

For the chocolate icing:

  • 200 g dark chocolate
  • 200 ml double cream
  • 50 g icing sugar


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking paper.

  2. 2

    Bake the nuts for 8-10 minutes. Tip the flour, baking powder and cinnamon into a food mixer. Mix in the eggs, sugar, oil and vanilla. Stir in the squash and chocolate. Chop the nuts and add 100g.

  3. 3

    Divide the mixture between the tins and bake for 35-40 minutes. Cool for a few minutes, then turn on to a wire rack and leave until cold.

  4. 4

    For the icing, break the chocolate into pieces in a bowl. Heat the cream and sugar, stirring, until just below simmering point. Pour the cream on to the chocolate; stir to melt. Cool, then chill the icing for 20 minutes.

  5. 5

    Sandwich the cake with the icing; spread the rest on the top and sides. Sprinkle with the remaining nuts.

Nutritional Details

Each serving provides
  • Energy 2981kj 712kcal 36%
  • Fat 51.0g 73%
  • Saturates 17.6g 88%
  • Sugars 33.4g 37%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1775kj/424kcal

Each serving provides

52.4g carbohydrate 4.8g fibre 8.4g protein

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