Anyone who reads my other blog (Yumski, check it out for veggie grown-up food) will have seen the photograph of the mounds of butternut squash produced by my dad this autumn. The kids of course aren't very keen on helping us get through it, but this lovely recipe from Hugh Fearnley-Whittingstall's Veg Every Day cookbook proved to be a winner, even with them. It's a great deal more of a faff than usual tea bread recipes but I think it's worth it for such a light, tasty result. It's also fat-free which can only be a bonus right!
Butter or sunflower oil for greasing
200g light muscovado sugar
4 large eggs, separated
200g finely grated raw pumpkin or squash flesh
Finely grated zest and juice of one lemon
100g ground almonds
200g self-raising flour
A pinch of fine sea salt
1 tsp ground cinnamon
A generous grating of nutmeg
Preheat the oven to 170°C/gas mark 3. Lightly grease a loaf tin (20x10cm) and line with baking parchment.
Using an electric whisk, beat the sugar and egg yolks together for 2-3 minutes until pale and creamy. Lightly stir in the grated pumpkin or squash, lemon zest and juice, raisins and ground almonds. Sift the flour, salt and spices together over the mixture and then fold them in using a large metal spoon.
In a large, clean bowl, beat the egg whites until they hold soft peaks. Stir in a heaped tablespoonful of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can.
Tip the mixture into the prepared loaf tin and gently level the surface. Bake for about 1 hour, or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes, then transfer to a wire rack and let cool completely.