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Spiced squash & tahini bread
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Serves: 8-10
½ butternut squash, or similar squash (such as edible
pumpkin) peeled and diced
100ml vegetable oil, plus extra for greasing
10 cardamom pods
150g light brown soft sugar
1 tsp ground cinnamon
½ tsp ground ginger
200g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
75g Cooks’ Ingredients Tahini
2 British Blacktail Free Range Medium Eggs
85g Waitrose Duchy Organic Dried Pitted Dates, roughly chopped
For the glaze
30g Cooks’ Ingredients Tahini, stirred before measuring
40g icing sugar, sifted
1. Put the squash into a medium saucepan with 6-8 tbsp water, bring to a simmer and cook with the lid on for 15 minutes, or until tender. Drain. Meanwhile, preheat the oven to 180ºC, gas mark 4. Grease then line a 900g loaf tin with baking parchment, letting it come up above the top of the tin by 2-3cm.
2. Crush the cardamom pods using a mortar and pestle, remove the pod cases, then finely grind the seeds. Adding 1 tsp of the sugar as you do so makes it easier. Put the remaining sugar, ground cardamom, cinnamon, ginger, flour, baking powder, bicarbonate of soda and ¼ tsp salt into a large bowl, then whisk well to combine. Make a well in the centre.
3. Use a stick blender or food processor to blitz the squash to a smooth purée. Whisk in the oil, 75g tahini and eggs, then whisk this mix into the dry ingredients in the bowl until smooth. Stir in the dates. Pour into the prepared tin and bake for 55 minutes, or until well risen and a skewer inserted into the centre comes out clean. Remove to a wire rack to cool. Once cool, the cake can be wrapped and frozen for up to 1 month at this stage.
4. For the glaze, stir together the 30g tahini with the icing sugar and 3-5 tsp water, until thick but spoonable. Season with a tiny pinch of salt. Drizzle over the cold loaf and leave to set.
Typical values per serving:
Energy |
2,056kJ 490kcals |
---|---|
Fat | 21g |
Saturated Fat | 2.5g |
Carbohydrate | 63g |
Sugars | 33g |
Protein | 9.9g |
Salt | 0.6g |
Fibre | 4.2g |
vegetarian
This recipe was first published in Thu Nov 04 09:45:06 GMT 2021.
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