This is another of my cake recipes where I eliminate the use of processed sugar. I leave the skin on the butternut squash as it caramelizes as it roasts adds a natural sweetness to the cake. When blended with the rest o f the wet ingredients, the skin becomes part of the smooth puree.

You will need three bows and divide the ingredients.

In the first bowl, mix these ingredients and use a hand blender to whisk to a smooth paste:
75ml olive oil
125 ml yoghurt
4 egg yolks
250g golden raisins
150g butternut squash, roasted with skin on
1 tablespoon Rinatura Apple Vinegar

In a second bowl sift and mix all the dry ingredients:
300g self raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
A grating of fresh nutmeg
then, mix in 150g grated raw carrots, 50g chopped pecans and
100g coconut and mix in until they are covered evenly with flour

In the third bowl:
4 egg whites, whisked to stiff peak

Use a large metal spoon to fold in the wet ingredients in the first bowl into the dry ingredients of the second bowl. Do not over mix and then add the stiff egg whites, again folding in without overmixing until the mixture is even.

Pour the batter into a springform tin prepared with baking spray (I use 23 cm or equivalent) and bake in a preheated oven at 160 C for 35 minutes. Test the cake by piercing it with a skewer. Brush some warm honey over the top and allow to cool before you remove from the cake tin.

You can watch Lea cook live on TVM2 every day and you will find more of her recipes on and follow her blog on

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