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Upside-down savory cake

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This savory twist on an 'invisible cake' layers thin butternut slices for a striking look, with walnuts and parmesan adding bold flavors and richness.

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Maria from tastyhush
Updated on Tue, 18 Mar 2025 13:31:18 GMT
A squash-based cake topped with pecans and cheesy goodness on a plate. Pin it
A squash-based cake topped with pecans and cheesy goodness on a plate. | tastyhush.com

The buttery softness of butternut squash pairs wonderfully with crunchy walnuts and rich parmesan in this one-of-a-kind dish. My savory invisible cake will wow you with its paper-thin overlapping slices creating an elegant yet easy-to-make meal right in your own kitchen.

Fall's enchanting flavors on your plate

When fall rolls around, I always end up making comforting dishes. This invisible cake perfectly captures what the season's all about with its mild yet intense flavors. The melt-in-your-mouth butternut slices turn into a silky texture that always gets my guests talking, whether I serve it hot or cold.

Tips for a perfect outcome

  • Butternut champion: 700g peeled and seeded, cut into thin slices
  • Quality parmesan: 35g in the mix plus 15g for topping
  • Crunchy nuts: 30g crushed walnuts
  • The foundation: 2 fresh eggs, 125ml whole milk, 100g all-purpose flour, 1 teaspoon baking powder, a drizzle of virgin olive oil
  • Extra touches: Sea salt, freshly ground pepper, smoked paprika, fresh thyme and a bit of honey if you fancy

Kitchen magic happening

The ideal blend
In my favorite big bowl, I start by whisking eggs with milk. Then I throw in flour, baking powder, herbs, honey if I'm in the mood, spices, parmesan and a good splash of olive oil. I mix until I get a smooth, silky batter.
The thin-slice trick
My mandoline is the key tool for getting super thin butternut slices. I gently dip them in the batter so they soak up all the goodness.
Putting it all together
I pour my mixture into my trusty 18-20cm pan in three batches. I press down softly between layers and sprinkle loads of parmesan on top. Then it's off to the oven at 180°C for 45 minutes of cooking magic. After that, I let it rest for 10 minutes with the oven off and door slightly open.
A squash cake dish garnished with pecan nuts and coconut flakes, with a slice cut out showing the inside texture. Pin it
A squash cake dish garnished with pecan nuts and coconut flakes, with a slice cut out showing the inside texture. | tastyhush.com

My personal cooking tricks

In my kitchen I love adding a spoon of lavender honey for a tasty sweet-salty contrast. A fresh crispy green salad goes perfectly with this cake. If you have leftovers, which rarely happens at my place, keep them cool and warm them up slowly in the oven to bring back all that softness.

Frequently Asked Questions

→ Why is it called 'invisible cake'?

The name comes from the super-thin butternut slices, which almost vanish into the batter while baking, creating a translucent effect.

→ Can I make this cake ahead of time?

It keeps well in the fridge for 2-3 days. You can eat it chilled or reheat it gently in the oven for an extra treat.

→ How do I know if it's cooked through?

The top should be golden with a slight parmesan crust. Stick a knife in the center—if it comes out clean, you're good to go.

→ Can I swap the butternut for something else?

Sure, try other squashes, carrots, or even zucchini. Just slice them thinly to keep that 'invisible' effect.

→ What's the best way to serve this?

This cake pairs great with a dressed green salad. Serve it warm or chilled, as a starter or main course—it's up to you.

Butternut walnut cake

A savory cake where butternut subtly shines, paired with crunchy walnuts and melty parmesan for an unbeatable combo.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 2 large eggs.
02 125 ml of milk.
03 100 g of wheat flour.
04 1 teaspoon of baking powder.
05 Fresh thyme.
06 Drizzle of honey.
07 Salt.
08 Pepper.
09 Smoked paprika.
10 35 g of grated parmesan.
11 15 g of parmesan for topping.
12 30 g of walnuts.
13 Olive oil.
14 700 g of butternut squash.

Instructions

Step 01

Combine eggs, milk, flour, baking powder, honey, thyme, smoked paprika, shredded parmesan, olive oil, along with salt and pepper in a big bowl. Stir until smooth.

Step 02

Thinly slice the butternut squash using a mandoline or food processor.

Step 03

Blend the squash slices into the batter mixture.

Step 04

Layer the mix in thirds into the cake mold, pressing down between each layer. Sprinkle parmesan on top.

Step 05

Bake at 180°C for 45 minutes, then let it cool for 10 minutes before removing from the mold.

Notes

  1. Tastes great both warm and cold.
  2. Pair it with a green salad for a full meal.

Tools You'll Need

  • Mandoline or food processor.
  • Cake mold.
  • Oven.
  • Mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.
  • Nuts.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 15 g
  • Total Carbohydrate: 25 g
  • Protein: 12 g