Sticky squash cake

Sticky squash cake

By
From
Superfoods
Makes
1 large loaf cake
Cooking time
70 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
110g unsalted butter, plus extra for greasing
110g black treacle
110g golden syrup
110g muscovado sugar
150g Spiced power pot, roasted
2 teaspoons fresh ginger, finely grated
1 large egg, lightly beaten
200g self-raising flour
4 tablespoons mixed seeds, blitzed to a coarse powder in a mini food processor
1 teaspoon bicarbonate soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon allspice
200ml soya or dairy milk

Method

  1. Preheat the oven to 170°C. Butter a large loaf tin and line the base with baking paper. Place the butter, treacle, golden syrup and sugar in a pan and gently cook until melted. Stir in the squash purée and fresh ginger. Set aside to cool for 5 minutes, then stir in the egg. In a mixing bowl, combine the flour, seeds, bicarbonate of soda and spices. Stir the treacle mixture into the flour mixture, then gradually add the milk to make a thin batter. Pour into the tin and bake for 50 minutes, or until an inserted skewer comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.

Contains

  • Vitamin A, B-group, C & E, fibre, carotenoids, copper, manganese, selenium, calcium, protein, iron and magnesium

Potential benefits

  • protects against heart disease

    cancer & osteoporosis

    lowers cholesterol

    regulates blood sugar

    supports vascular, respiratory & bone health

    eases rheumatoid arthritis symptoms

    anti-inflammatory
Tags:
healthy
diet
clean eating
good for you
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