Butternut Squash Invisible Cake Recipe
If you’ve never heard of “invisible cake,” you’re in for a treat. It’s not actually invisible, of course, it just looks that way when you slice it. This Savory Butternut Squash Invisible Cake is made with ultra-thin layers of butternut squash suspended in a barely-there custard. It's light, elegant, and surprisingly simple to make!
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and thinly sliced (use a mandoline if possible)
- 2 eggs
- ½ cup milk any kind; whole milk or oat milk work great
- 3 tbsp olive oil
- ½ cup flour GF if needed
- ⅓ cup Parmesan cheese grated (+ 2 tbsp extra for topping)
- 1 tsp baking powder
- 1 tbsp fresh herbs finely chopped (sage + thyme recommended)
- Salt & freshly ground black pepper to taste
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F. Line an 8-inch loaf pan or round cake pan with parchment paper and lightly grease it.
- In a large bowl, whisk together the eggs, milk, and olive oil. Add the flour, baking powder, salt, pepper, nutmeg, fresh herbs and grated Parmesan. Whisk until smooth and lump-free.
- Add the thin butternut squash slices to the bowl and gently toss to coat each piece with the batter.
- Pour the mixture into your prepared pan, pressing down gently to compact the layers.
- Sprinkle the extra 2 tbsp Parmesan on top.
- Bake for 45–55 minutes, or until golden brown on top and a knife inserted in the center comes out clean.
- Let it cool for at least 15 minutes before unmolding. Slice carefully, the layers will be beautifully visible!
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes, or enjoy cold, it’s delicious either way.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!