Well it’s all happening for me today and it’s only 8am. Guys, I’m seriously in a state of shock today as I’ve just found out I’m on the shortlist for a “Best New Blog” award at Paleo (fx) 2015. I don’t know what to say but I think today’s going to be a good day if my smile is anything to go by. I would absolutely love it if you would cast a vote in my direction before April 15th … if you think I deserve it, of course 🙂 .
Also today my recipe for this cake is up on The Paleo Mom‘s site. I first made it around Christmas last year and it was a big hit with the family. I don’t know about you but I love roasted squash, can’t get enough of it actually and then it occurred to me to put it into a cake and my goodness it works so well. Try it out and you’ll see.
Have a great weekend, everyone.
congratulations! I am so happy to hear this. As a fellow metro Vancouver aip’er I can say that the weather is nicely coinciding with your smile. Sending you and yours much love and spring time wishes!
Thank you so much Courtnae. Yep this weather is adding to the euphoria this morning 🙂 . Sending much love back to you!
Congrats! Your blog is definitely on the top of my list. Your recipes have inspired me with beauty and helped me feed my family. You definitely deserve this honor!
Janel, thanks so much for your comment, it means a lot to me to think you and your family are enjoying my recipes 🙂
Yay Kate!!! Your blog is definitely deserving! You have amazing food, your photography is stunning and you have such a personable style of writing!! I definitely will give you a big thumbs up vote! 🙂 I ate the whole batch of sticky pudding by myself…oops, and I am just making the peach n’oatmeal as we speak 😉 yummy! So hope you win! Please keep the inspiration coming 🙂
Tammy you are so kind, thank you for those words. Now as for the sticky pudding, tut tut, it actually serves more than one person you know 😉 but I can see exactly where you’re coming from hehe. Enjoy your oatmeal!!
Well deserved. The best AIP cake maker out there.
Love the sound of this beauty but was wondering if I can sub organic shortening for the lard as I’m allergic to pork…
Oh and I voted for you 🙂
Amanda, seeing as you put it like that I shall say yes to your shortening 🙂 . You could also use duck fat or coconut oil. And thank you, thank you – I love that you try and enjoy my cakes and I love that you voted 🙂
I always enjoy your cakes, as does hubby. He purposely leaves 3 bananas in the fruit bowl to ripen off just so I will “have to” make the banana teacake
Haha, that’s funny. We have a ‘3-banana rule’ in our house. Anyone can help themselves to the bananas but once it gets down to three, they need to check with me first or it could spell trouble 🙂 🙂
I just made the rosemary butternut squash cake last night. It came out great and really helped me satisfy the desire for something baked. Thanks for being innovative. These kinds of recipes really help make AIP easier.
Dwan
Thanks for your comment Dwan, I’m so pleased you satisfied your craving 🙂
This cake tastes good but it burned and was only cooking fifty minutes…….had to scrape off the top and try again. I also didn’t use the honey….I
I used a half of banana, which was tasty.
Hi Janys. Cakes burn for a variety of reasons, it could be your oven temperature is hotter than mine (an oven thermometer is a good investment with frequent cake baking), if you are using a teflon coated pan (or a thin pan) or perhaps the shelf is too high. One other thing is when you make substitutions that could easily make a difference in the time it takes to cook. Don’t forget I didn’t bake my cake using your substitutions.
Anyway, I’m glad you liked the flavour 🙂
The link to the Paleo Mom website doesn’t work. Can you please repost the recipe? It’s one of my favorite and I don’t want to loose it!
That’s so weird, not sure what happened there. Anyway, I’ve updated the post and here it is again – http://www.thepaleomom.com/guest-post-by-kate-jay-roasted-rosemary-butternut-cake-autoimmune-protocol-friendly/ .
Thanks for the heads up 🙂
This was delicious. I made it yesterday and the wait for it to settle was well worth it. I did have to make some substitutions – I live in Egypt and lard is hard to get, so I used half coconut oil and half bacon fat. Maple syrup is also expensive and so I changed the proportions of sweetener. I used 1/2 cup of honey and 1/4 cup of IKEA’s elderberry syrup. I think elderberry is not AIP compliant but it’s what I have. The cake came out moist and flavorful. Loved it! Thanks for sharing.
This is such a beautiful cake. Thanks for the recipe!
I haven’t made this cake in years, you make me want to roast a butternut now, lol. Glad you like the cake Jacinta.