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Butternut Bakewell bars

Try these Bakewell slices made with a healthier twist. We’ve replaced white flour with light spelt, and butternut squash is used for natural sweetness

  • Prep: 45 mins
    Cook: 1 hrs 50 mins
    Plus 2 hrs chilling
  • Serves 20
  • More effort
  • Serves 20
  • More effort
  • Calories 299
  • Carbohydrates 27
  • Saturated Fat 7
  • Sugar 13
  • Protein 5
  • Fat 19
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 299
  • Carbohydrates 27
  • Saturated Fat 7
  • Sugar 13
  • Protein 5
  • Fat 19
  • Fibre 2
  • Salt 0.3

Ingredients

  • Seville orange marmalade, for spreading
  • 1 small butternut squash
  • 200g pecans
  • 100g softened butter
  • 150g light brown sugar
  • 2 large eggs
  • 1 tsp cinnamon
  • 150g light spelt flour
  • ½ tsp baking powder
  • 1 orange, zested
  • 250g light spelt flour
  • 150g cold butter, cut into cubes
  • 1 egg yolk
  • 50g icing sugar
  • good pinch cinnamon
  • a few pecans, toasted and roughly chopped

Method

  1. Heat oven to 180C/160C fan/gas 4. Halve the butternut lengthways, scrape out and discard the pith and seeds, then put in a roasting tin, cut-side down. Roast in the oven for 1 hr 10 mins until completely soft. When it has 20 mins left, cook the pecans on a baking tray in the oven, then leave to cool. Scrape the flesh out of the butternut and purée in a food processor. Set both aside to cool. The purée and pecans can be prepared up to three days ahead.

  2. For the pastry, blitz together the flour, butter and a pinch of salt in a food processor until it resembles coarse breadcrumbs. Add the egg and pulse until the pastry comes together. Wrap in cling film and chill for 2 hrs.

  3. Heat oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm loose-bottomed baking tin. Roll out the pastry, then lift into the tin. Don’t worry if it falls apart a little, patch it up with your fingers and press down into the corners. Chill for 20 mins, then prick the base all over with a fork and bake for 10-12 mins until lightly coloured. Reduce oven to 180C/160C fan/gas 4.

  4. Grind the pecans in a food processor, then tip into a large bowl with all the sponge filling ingredients and a pinch of salt. Beat with an electric whisk until well combined. Warm the marmalade, then spread over the pastry. Smooth the cake batter on top and bake for 20-25 mins. Leave to cool.

  5. Mix the icing sugar with the cinnamon and enough water to make a thick drizzling consistency. Drizzle over the cake and scatter over the pecans. Once the icing is set, cut into 20 bars.

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