Apple-Squash Einkorn Spice Cake

Instructions

Make the cake:

1. Preheat the oven to 350ºF. Butter an 8 x 8-inch baking dish.
2. In a medium skillet, heat 4 tablespoons (56 g) of butter. Add apples, squash and ¼ cup of water. Cook covered on medium heat for 15 minutes. Uncover the pan and reduce the heat to medium-low, cooking until the apples and squash are very soft and they start to caramelize.
3. In a medium bowl, puree the squash and apples with a potato ricer or a food mill fitted with a disc with small holes. Add the remaining 4 tablespoons (56 g) of butter, olive oil, the sugars and spices. Let cool for 5 minutes, then whisk in the eggs.
4. In a small bowl, sift together the flour, baking powder, baking soda and salt. Fold the flour mixture into the wet ingredients, being careful to eliminate any clumps of flour. Pour the batter in the prepared baking dish.
5. Bake for 48-50 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then invert the cake onto a cooling rack and let the cake cool completely before frosting.

Make the frosting:

1. Add the yogurt to a medium bowl. Sift the powdered sugar on top and then stir together. Use a spatula to cover the top of the cooled cake, decorating it with swirls or use a cake decorating comb to form lines in the frosting.
2. Serve at room temperature. The cake can also be refrigerated for up to 4 days and served chilled.