Sticky Squash Cake
Reprinted with permission from Super Foods Every Day (Ten Speed Press, 2015).
Yield: 1 large loaf
1/2 cup unsalted butter, plus more for greasing
scant 1/2 cup molasses
scant 1/2 cup corn syrup
1/2 cup packed muscovado sugar
1/4 roasted and puréed acorn squash (5 ounces)
2 teaspoons finely grated fresh
ginger
1 large egg, lightly beaten
1 1⁄3 cups self-rising flour
1⁄4 cup mixed seeds, such as flax, sesame, pumpkin and
sunflower, ground to a coarse powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon allspice
3⁄4 cup plus 2 tablespoons soy or dairy milk
Heat oven to 325 degrees. Butter a large loaf pan and line the bottom with parchment paper. Place butter, molasses, corn syrup, and sugar in a pan over low heat until butter has melted. Stir in squash purée and fresh ginger. Set aside to cool for 5 minutes, then stir in egg. In a mixing bowl, whisk together flour, seeds, baking soda, and spices. Stir molasses mixture into flour mixture, then gradually add milk to make a thin batter. Pour into pan and bake for 50 minutes, or until an inserted skewer comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
1/2 cup unsalted butter, plus more for greasing
scant 1/2 cup molasses
scant 1/2 cup corn syrup
1/2 cup packed muscovado sugar
1/4 roasted and puréed acorn squash (5 ounces)
2 teaspoons finely grated fresh
ginger
1 large egg, lightly beaten
1 1⁄3 cups self-rising flour
1⁄4 cup mixed seeds, such as flax, sesame, pumpkin and
sunflower, ground to a coarse powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon allspice
3⁄4 cup plus 2 tablespoons soy or dairy milk
Heat oven to 325 degrees. Butter a large loaf pan and line the bottom with parchment paper. Place butter, molasses, corn syrup, and sugar in a pan over low heat until butter has melted. Stir in squash purée and fresh ginger. Set aside to cool for 5 minutes, then stir in egg. In a mixing bowl, whisk together flour, seeds, baking soda, and spices. Stir molasses mixture into flour mixture, then gradually add milk to make a thin batter. Pour into pan and bake for 50 minutes, or until an inserted skewer comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
