Squash Honey Drizzle Cake
| Ingredients: (makes a 2lb loaf) 180g self-raising flour 90g light soft brown sugar 90g golden caster sugar pinch of mixed spice pinch of grated nutmeg 1/2 tsp cinnamon 1/2 tsp baking powder zest and juice of 1 orange 180g butter, melted 2 eggs 300g squash, peeled, deseeded and grated/finely diced (you can use different squash if you've got it) 75g walnuts, chopped 50g sultanas 1 tbsp lemon juice 5 tbsp honey | Method 1) Preheat oven to 180oc. Mix together all dry ingredients and orange zest. Then beat in butter and eggs until you have a smooth batter. Gently fold in squash, walnuts and sultanas. Pour into a lined 2lb loaf tin and bake for 50-55 min until skewer comes out clean. 2) About 5 min before cake is ready in a small pan heat honey, lemon juice and orange juice, simmer until it has thickened. When cake is ready take it out of the oven, skewer a few holes in the top of the cake and pour drizzle mix over. Allow to cool in the tin (due to the moisture content of the cake it takes a great deal longer than you expect to cool). |
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