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Butternut bakewell bars

Butternut bakewell bars on a baking tray

Butternut bakewell bars

Name: Butternut bakewell bars
Prep time: 45 min
Cook time: 1 h 50 min
Total time: 2 h 35 min
Yield: Serves 20
Ingredients: 1 small butternut squash; 200g pecans; 100g softened butter; 150g light brown sugar; 2 large eggs; 1 tsp cinnamon; 150g light spelt flour; ½ tsp baking powder; 1 orange zested; 250g light spelt flour; 150g cold butter cut into cubes; 1 egg yolk; Seville orange marmalade for spreading; 50g icing sugar; good pinch cinnamon; a few pecans toasted and roughly chopped

Sophie Godwin – Cookery writer

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Serves 20

More effort

Prep: 45 mins

Cook: 1 hr and 50 mins

Plus 2 hrs chilling

A star rating of 5 out of 5.3 ratingsRate

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Try these bakewell slices made with a healthier twist. We’ve replaced white flour with light spelt, and butternut squash is used for natural sweetness

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the sponge filling

1 small butternut squash
200g pecans
100g softened butter
150g light brown sugar
2 large eggs
1 tsp cinnamon
150g light spelt flour
½ tsp baking powder
1 orange

zested

For the pastry

250g light spelt flour
150g cold butter

cut into cubes
1 egg yolk
Seville orange marmalade

for spreading

For the topping

50g icing sugar
good pinch cinnamon
a few pecans

toasted and roughly chopped

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Nutrition: Per serving

kcal299
fat19g
saturates7g
carbs27g
sugars13g
fibre2g
protein5g
salt0.3g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Halve the butternut lengthways, scrape out and discard the pith and seeds, then put in a roasting tin, cut-side down. Roast in the oven for 1 hr 10 mins until completely soft. When it has 20 mins left, cook the pecans on a baking tray in the oven, then leave to cool. Scrape the flesh out of the butternut and purée in a food processor. Set both aside to cool. The purée and pecans can be prepared up to three days ahead.
step 2

For the pastry, blitz together the flour, butter and a pinch of salt in a food processor until it resembles coarse breadcrumbs. Add the egg and pulse until the pastry comes together. Wrap in cling film and chill for 2 hrs.
step 3

Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm loose-bottomed baking tin. Roll out the pastry, then lift into the tin. Don’t worry if it falls apart a little, patch it up with your fingers and press down into the corners. Chill for 20 mins, then prick the base all over with a fork and bake for 10-12 mins until lightly coloured. Reduce the oven to 180C/160C fan/gas 4.
step 4

Grind the pecans in a food processor, then tip into a large bowl with all the sponge filling ingredients and a pinch of salt. Beat with an electric whisk until well combined. Warm the marmalade, then spread over the pastry. Smooth the cake batter on top and bake for 20-25 mins. Leave to cool.
step 5

Mix the icing sugar with the cinnamon and enough water to make a thick drizzling consistency. Drizzle over the cake and scatter over the pecans. Once the icing is set, cut into 20 bars.

Recipe from Good Food magazine, January 2018

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A star rating of 5 out of 5.3 ratings

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