The BBC Good Food logo
Butternut bakewell bars on a baking tray

Butternut bakewell bars

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 2 hrs chilling
  • More effort
  • Serves 20

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
Nutrition: Per serving
NutrientUnit
kcal299
fat19g
saturates7g
carbs27g
sugars13g
fibre2g
protein5g
salt0.3g
Advertisement

Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, January 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content