From my cozy spot by my cast iron stove, Filou at my feet on his cushion, my kids with their father, I wanted to share Tonight's Spice Squash Cake (a variation of my favorite muffin recipe).
3 cups flour (350 g)-- all purpose, whole wheat, spelt or rice, as you prefer
1 cup rapadura brown sugar (200 g)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamon
1/4 teaspoon fresh ground nutmeg
1 cup (250ml) turned fresh milk, or 1 cup whey, or 1 yogurt plus 1 cup water
1 1/2 cups (325ml) cooked squash puree
1/3 cup (80ml) sunflower oil
2 eggs
a good handful each of raisins, pumpkin/squash seeds and pecans
I confess to simply putting all these ingredients into a mixing bowl, and with a sturdy spatula or wooden spoon, stirring till everything seemed smooth. I then poured the batter into a simply cake pan (two in fact, as this makes two loaf pans) and baked it at 175C/350F till nicely risen and browned on top -- about 30 minutes in my convection oven.
With a cup of herbal tea, it does cure what ails.
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