i cannot begin how to describe how GOOD this loaf is. my mister who normally doesn't like these sort of 'healthy' cakes without ten tonnes of butter in the recipe even said how good it was. granted he smeared his slice with a load of butter, but still. it was a good reception. me and stanley have been enjoying it all week. and not only does it seem to keep really well it tastes yummy without being too heavy on sugar for baby or mother. i think it would be an excellent baby led weaning recipe too. it come from the river cottage veg everyday book, which i use loads. i have just the teenyist bit of a crush on hugh f-w. is that wrong?!
Butter or sunflower oil for greasing
200g light muscovado sugar
4 large eggs, separated
200g grated raw pumpkin or squash flesh
Zest and juice of 1 lemon
100g ground almonds
200g SR flour
Pinch of salt
Generous grating of nutmeg
Preheat oven to 170C/Gas Mark 3. Grease and line a 20 x 10 cm (2lb) loaf tin
Beat sugar and egg yolks until pale and creamy. Lightly stir in pumpkin/squash, lemon zest and juice, raisins and ground almonds. Sift flour, salt and spices over then fold in with a large metal spoon.
Beat egg whites to soft peaks. Stir a heaped tbsp of egg white into cake mix to loosen a bit, then fold the rest in as lightly as you can.
Tip into loaf tin and level the surface. Bake for about 1 hour, or until a skewer comes out clean.
Leave to cool in the tin for 10 mins then transfer to a wire rack.
Variations Courgette, Carrot or Beetroot tea loaf
Replace the pumpkin with 200g grated raw courgette, carrot or beetroot.