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
- Line a loaf pan with baking parchment paper.
- With an electric whisk beat the sugar and egg yolks until pale and creamy.
- Lightly stir in the pumpkin, lemon zest and juice, raisins and almonds.
- Combine the flour, salt, baking powder (if using) and spices, sift these in, then fold them in.
- Set the oven to 175C/350F.
- Beat the egg whites until they hold soft peaks.
- Beat a heaped tablespoonful of egg white into the batter to loosen it.
- Fold in the rest as gently as you can.
- Transfer the mixture into the prepared baking form.
- Place it in the hot oven, turn the heat slightly down, to 165C/325F.
- Bake for about an hour, until a skewer comes out clean.
- 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: