It’s Sweet Tooth Tuesday: Spiced Squash Cake
One of my favorite vegetables to cook with is squash or pumpkin, the latter maybe not so much, simply because we don’t have it here in paradise. And the main reason I like to work with it is very simple: it’s a good vegetable to store (almost) forever.
In the local ‘creole’ cuisine most people boil it, let it cool, and serve it with an onion (cut into fine rings, salt and soak the rings in water, drain the water) and lime juice as a salad, or they grate the squash and fry it with spices in oil.
I use it for ‘Timan’s favorite pasta sauce I make with onions, garlic, chopped carrot and squash and some lentils. I simply add some water and tomato sauce and let it boil until is tender.
Or I bake a cake.
And ‘Timan’ is getting something to do as well.
I didn’t like the original muffin recipe. For my version I used brown sugar instead of white, some whole grain flour, added another egg and changed the spices.
Spiced Squash Cake
1/2 pound (450gr) seeded, peeled, cubed squash
1 1/2 cup (200gr) flour – 1/2 whole meal, 1/2 all purpose
2 tsp baking powder
1/2 cup (100gr) brown sugar – loose
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp mixed spice/all spice
1/4 tsp nutmeg
3/4 cup (180ml) milk
1 tbsp olive oil
Preheat oven to 200C/400F/Gas 4
Boil squash until tender, drain, puree.
Sift together dry ingredients, stir to combine.
Beat eggs, mix in oil and milk, add squash puree and stir to combine.
Fold dry ingredients into squash mixture and stir to combine.
Bake in a greased square 8″ (20cm) tin for about 50 minutes or until an inserted wooden toothpick comes out clean.
Let cool for at least 10 minutes before taking out of the tin and let completely cool on a rack.
The cake is smooth, almost creamy, the spices are not overpowering, they just add a little ‘something’ and it’s a good and healthy snack for in between. Store it airtight in the fridge and it stays moist and cool. It’s perfect eaten right out of the fridge, top it with a slash of whipped cream if you like.
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By the way, we always have a squash lying around in the kitchen, for ’emergency’ meals or baking sessions.