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Spaghetti Squash Cake with Orange Cream and Peel

Spaghetti Squash Cake with Orange Cream

This delicately flavored spaghetti squash cake is lightly scented with cardamom and drizzled with cool orange cream. You'll love the flavors!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 383 kcal
Author Katie Moseman

Ingredients

For the Cake

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 half cooked spaghetti squash
  • 1 cup granulated sugar
  • 1 green cardamom pod
  • 8 tablespoons unsalted butter softened
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract

For the Orange Cream

  • 1/2 cup sour cream
  • 1/4 cup powdered sugar
  • 2 tablespoons orange juice

Instructions

For the Cake

  1. Preheat the oven to 350 and prepare a 9 inch cake pan by buttering it and lining the bottom with parchment paper. (Or you may use a baking nonstick spray, like Baker's Joy.)
  2. In a medium size bowl, combine the cake flour, baking powder, baking soda, and salt, and whisk thoroughly to combine. Set aside.
  3. Crack open the cardamom pod by crushing it under the flat of a heavy knife, then discard the green shell and collect the black seeds. Grind the seeds into a powder using a mortar and pestle or a spice grinder. In a small bowl, combine the granulated sugar and the cardamom powder. Stir together to make cardamom sugar.
  4. Scrape the flesh out of the spaghetti squash. Place the squash and 2 tablespoons of cardamom sugar in a food processor, and process until you have a thick but smooth puree. Measure out one cup of the puree and set aside (this one cup is the amount you will use for the recipe- anything left in the food processor is just extra).
  5. In a large mixing bowl, combine the softened butter and the remaining cardamom sugar. Cream the butter and sugar together with an electric mixture until fluffy and light in color.
  6. Beat in the eggs one at a time until just combined. Stir in the vanilla. Alternate adding the flour mixture and the pureed squash (start with flour and end with squash), beating on low speed each time, until just combined. The batter will be quite thick.
  7. Scrape into the prepared pan and bake for 40 to 45 minutes, or until a cake tester or toothpick inserted in the middle comes out clean. Cool on a rack.

For the Orange Cream

  1. Combine the sour cream, powdered sugar, and orange juice in a bowl and whisk until smooth. When the cake is completely cool and ready to serve, slice and drizzle with orange cream. Serve immediately.
Nutrition Facts
Spaghetti Squash Cake with Orange Cream
Amount Per Serving
Calories 383 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 78mg26%
Sodium 141mg6%
Potassium 166mg5%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 30g33%
Protein 5g10%
Vitamin A 555IU11%
Vitamin C 3.1mg4%
Calcium 60mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.