Cake With a Crunch

If summer squash works well for cakes and quick breads, so does chayote, the vegetable “pear” cultivated by the Aztecs and Mayans long before Columbus. Its shredded juicy pulp turns into a sweet starch during baking and lends a nice moistness and tender texture to this unusual cake. What’s more, it adds dietary fiber and potassium. It’s also low in calories and sodium.

A perfect ending for a Southwest menu, this chayote cake gets a sprinkling of mild ground pasilla or ancho chile for a mysterious hint of spice while tequila spikes it up a little. There’s no need to frost it--each serving square is speared with shards of pepita (pumpkin seed) brittle for crunch. And once you tell your guests that the dessert is low in fat (corn syrup replaces the butter or oil needed for proper texture), they’ll feel less guilty grabbing seconds.

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SOUTHWEST CHAYOTE CAKE WITH PEPITA PRALINE

2 cups sifted flour

2 teaspoons ground cinnamon

1 tablespoon pasilla or ancho chile powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup brown sugar, packed

1 egg yolk

1/4 cup tequila or rum

2/3 cup corn syrup

2 cups (about 2 to 3) shredded peeled and seeded chayote (do not drain if juicy)

Grated zest of 1 large orange

3 egg whites

1/2 cup granulated sugar

Pepita Praline

Orange Glaze, optional

Re-sift flour with cinnamon, chile powder, baking powder, baking soda, salt and brown sugar into large bowl. Make well in center and add egg yolk, tequila, corn syrup, chayote and orange zest. Stir just until blended.

Beat egg whites until foamy. Slowly add granulated sugar, beating until stiff but not dry. Fold 1/2 of beaten whites into batter until smooth. Gently fold in remaining whites until completely blended.

Turn batter into parchment paper-lined and very lightly greased 13x9-inch baking pan (or use ungreased, unlined non-stick pan). Bake at 350 degrees 30 minutes or until top springs back when touched or wood pick inserted in center comes out clean.

If glazing, pierce all over with skewer and spoon in Orange Glaze. Cut in squares and garnish with Pepita Praline shards on top. Makes 16 servings.

Each serving contains about:

192 calories; 145 mg sodium; 17 mg cholesterol; 1 gram fat; 43 grams carbohydrates; 3 grams protein; 0.66 gram fiber.

Note: If desired, increase spiciness of cake by adding 1/2 tablespoon chile powder.

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Pepita Praline

2 to 3 tablespoons shelled pumpkin seeds (pepitas)

1/2 cup sugar

Lightly toast pepitas in non-stick 10-inch skillet. Remove pepitas onto plate. Spray same skillet with non-stick vegetable spray. Add sugar and place pan over medium-high heat until sugar starts to melt in bottom.

Reduce heat to medium-low and heat until sugar is completely melted to light golden amber, stirring occasionally or shaking pan. Add pepitas, stirring just to coat seeds evenly. Flatten seeds with spoon or lightly shake pan so they’re in single layer. Cool caramel in skillet until firm. Pry praline off skillet, reheating briefly if it doesn’t come out of pan. Break into small uneven slabs.

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Orange Glaze

Juice of 1 orange

1 teaspoon butter

1 tablespoon sugar

Combine orange juice, butter and sugar in small saucepan. Heat over medium heat until blended, stirring, about 3 to 5 minutes.