This beautiful Roasted Squash Brown Butter Cake just happens to be gluten-free, as is everything in Aran Goyoaga’s new book Cannelle et Vanille. If you don’t happen to follow a gluten-free diet, this book is still for you, in fact, you’ll not even notice the wheat is missing from any of Aran’s recipes, they are purely delicious and gorgeous. Her work needs no introduction, she has been blogging and inspiring us all for over a decade. This book is a culmination of that journey as a chef, food photographer, mom and pastry chef who switched to working with foods that made her feel healthier and in turn happier.
This gorgeous cake comes from the pages of her book and I added a cranberry relish that has fresh strawberries and pink peppercorns, a lovely compliment to the roasted squash brown butter cake.
Roasted Squash Brown Butter Cake with Cranberry Relish
Find Aran Goyoaga’s the cake recipe in Cannelle et Vanille
Zoë’s Cranberry Relish with Fresh Strawberries and Pink Peppercorn
2 cups fresh cranberries
2 cups fresh strawberries
1/2 orange, peel and flesh, chopped
1/2 teaspoon pink peppercorn
2 tablespoons honey
Creme fraiche for serving
To make the relish:
Place all the ingredients in a food processor and pulse until it is the desired consistency. I wanted to leave some small pieces of the fruit, so you can taste each element of the relish. That’s it, simple and delicious.
- 2 cups fresh cranberries
- 2 cups fresh strawberries
- ½ orange, peel and flesh, chopped
- ½ teaspoon pink peppercorns
- 2 tablespoons honey
- Crème fraîche, for serving
- Place all the ingredients (except for crème fraîche) in a food processor and pulse until it is the desired consistency. I wanted to leave some small pieces of the fruit, so you can taste each element of the relish.