1 butternut squash, about 2.2 lb (1 kg), cubed

1 ¾ cup (265 g) unbleached all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground cardamom

¼ tsp ground fennel seeds

1 pinch ground cloves

1 pinch ground black pepper

¾ cup (170 g) unsalted butter, softened

1 ½ cups (315 g) brown sugar

3 eggs

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper. Butter the sides of two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.

Place the squash cubes on the baking sheet. Cook for 45 minutes, stirring twice.

In a food processor, purée the squash until smooth. Let cool. You will need 1 ½ cups (375 ml) of the squash purée for the cake.

In a bowl, combine the flour, baking powder, baking soda and spices.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, then the squash purée. Whisk until smooth. Add the flour mixture. Divide the batter between the two cake pans.

Bake for 30 minutes or until a toothpick inserted in the centre of one of the cakes comes out clean. Let cool. Unmould and let cool completely on a wire rack, about 2 hours.

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