Butternut Squash–Apple Cake with Ginger Streusel recipes

Ingredients

• 2 oz (57gr) Australian crystallized ginger cubes (1/3 cup)
• 3 tablespoons turbinado sugar
• 1/2 cup pine nuts
• 1 3/4 cups unbleached all purpose flour
• 2/3 cup turbinado sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 cup sunflower oil
• 3 large organic eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon finely grated orange zest (use microplane grater)
• 1 cup butternut squash purée
• 1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
• 1 cup organic Hunza golden raisins
• 9” non-stick round cake pan – buttered

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