Clean recipe · uncomplicatedchef.com
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!
Original recipe: uncomplicatedchef.com
- Yield:
- 6 servings
- Prep:
- 15 min
- Cook:
- 55 min
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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!