Squash fat-free loaf of fun

Exquisite taste –  lemony, spicy, sweet – it is a definite keeper!

A significant size loaf of 23x13x8 cm (9.5x5x3 in).  It may be easier to imagine a 2 litre container of ready-to-bake dough.. this is what you will have to accommodate one way or the other, when mixing:

  • 250g muscovado or, if unavailable, demerara sugar
  • 5 large eggs, separated
  • 250g finely grated raw squash flesh
  • Finely grated zest and juice of 1 lemon
  • 125g raisins
  • 125g ground almonds – also used sliced almonds, successfully
  • 250g flour
  • 1 tsp baking powder (option?)
  • Pinch of salt
  • 1 tsp ground cinnamon
  • 1 tsp of freshly ground nutmeg
  1. Line a loaf pan with baking parchment paper.
  2. With an electric whisk beat the sugar and egg yolks until pale and creamy.
  3. Lightly stir in the pumpkin, lemon zest and juice, raisins and almonds.
  4. Combine the flour, salt, baking powder (if using) and spices, sift these in, then fold them in.
  5. Set the oven to 175C/350F.
  6. Beat the egg whites until they hold soft peaks.
  7. Beat a heaped tablespoonful of egg white into the batter to loosen it.
  8. Fold in the rest as gently as you can.
  9. Transfer the mixture into the prepared baking form.
  10. Place it in the hot oven, turn the heat slightly down, to 165C/325F.
  11. Bake for about an hour, until a skewer comes out clean.
  12. Leave to cool for 10 minutes in the tin, than transfer to a wire rack to cool completely before slicing.

The case below has very little demarrara sugar (had to use white sugar instead) and a regular, yellow squash. It does not look as impressive – takes good, but seems only as good as a decent partner to an afternoon cup of tea:IMG_3435



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