One of those great cakes that tastes better a few days after making, if you can keep it away from the kids that long
75g dark muscovado sugar
150g golden syrup
150g dark treacle (or once I actually used some overboiled marmalade)
250g grated pumpkin or butternut squash
300g plain flour (code 117 from Shipton Mill)
1tsp bicarb of soda
2 medium eggs, beaten
Grease & line a 23cm square cake tin.
Put the oven on at 180°C.
Dissolve the sugar in a pan over a medium heat, with the butter, golden syrup and treacle. Then let it cool slightly.
In a mixing bowl, add the grated pumpkin or squash, plain flour, bicarb of soda and ginger. Mix thoroughly.
Stir in the treacle mixture and beaten eggs, until combined and then pour into the cake tin.
Bake for 35 - 40 minutes, until firm.
Allow the cake to cool in the tin, and then gently tip it out and slice.
Added by: Clare Seek
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.