Saturday, December 28

Squash and Ginger Cake

We had quite a lot of squash so I was on the look-out for something different to do with them when I found a recipe for Pumpkin and Ginger Teabread

It sounded quite tasty so I set to to convert this ...
 into this.
It took far longer than the recipe indicated to bake and from the comments after the recipe on the website it seems most people found the same thing.

We had a taster before the cake was cold. I thought it was more of a cake than teabread which is why I have called my version squash and ginger cake.
The verdict was that it tasted rather like I cross between carrot cake and parkin. We certainly didn't think it needed spreading with butter. Would I make it again? Yes I would.


Posted by Sue Garrett at 10:13 am

14 comments:

  1. JoDecember 28, 2013

    It looks nice and moist, I suppose that's the squash doing its thing. I love both parkin and carrot cake so I bet I'd like this too.

    ReplyDelete
  2. Mark WillisDecember 28, 2013

    Yes, it does look like a cake. How long did it actually take to bake? Since it has a lot of savoury ingredients, I wonder if it would be nice toasted?

    ReplyDelete
  3. Sue GarrettDecember 28, 2013

    It took about 1 and a half hours Mark - in the recipe comments people all seem to have found the same thing, What do you consider savoury ingredients have you looked at the same recipe? It wouldn't toast much too moist and cakey. It would be like trying to toast carrot cake.I thought I must have got something wrong comparing mine to the photo but the other comments describe it as moist

    ReplyDelete
  4. rochefleuriegardenDecember 28, 2013

    It looks rather tasty.
    I had to look up what a parkin is. We have similar things in North America but under different names.

    ReplyDelete
    Replies
    1. Sue GarrettDecember 29, 2013

      Parkin something associated with Bonfire Night (November 5), Alain, when we celebrate the capture of the gunpowder plotters who tried to blow up Parliament in 1605.

      It supposed to originate from the area we live in.

      Delete
  5. MalDecember 28, 2013

    I'm quite partial to parkin and this looks an interesting variant (Still got a resident oversized courgette/marrow in our kitchen table!)

    ReplyDelete
    Replies
    1. Sue GarrettDecember 29, 2013

      If you try the recipe with marrow/courgette, Mal, you need to squeeze all the moisture from it after you grate it as it is far wetter than squash. Pop the grated veg in a clean tea towel and squeeze until no more moisture drips out

      Delete
  6. Julie December 29, 2013

    Mmmm that looks rather nice.. I love carrot cake & parkin.. so I'm sure I'd like this too :o)

    ReplyDelete
  7. SnowbirdDecember 29, 2013

    That does look lovely. I always find things take longer to cook than the recipes state.xxx

    ReplyDelete
    Replies
    1. Sue GarrettDecember 29, 2013

      You have to wonder how they can get it so far out, Snowbird. Most comments about the recipe mentioned how much longer the cake needed baking.

      Delete
  8. AnonymousDecember 30, 2013

    Ginger is just about one of my favourite flavours Sue. It looks fab.

    ReplyDelete

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