March is proving to be a turbulent month for this little fox. So what better way of dealing with stress than to make cake? And not just cake, but guilt-free, flavour-filled, crammed-full-of-healthy-things vegetable cake.
Now before you run shrieking for the hills, bear with me.
Chocolate & beetroot brownies.
If they can work, why not parsnip cake, why not courgette cupcakes, why not pumpkin cake? So over the last few weeks I've been mucking about with vegetables in cakes. Some have been a bit of a disaster (grated carrot in scones? No. Just... no), others need a bit of tweaking before I'm ready to blog about them, but some just come out perfect first time.
Say hello to Pumpkin & Ginger cake
Sweet, spicy & a little bit nuts.
Pumpkin & Ginger cake
100g demerera sugar
250g finely grated pumpkin (or butternut squash)
150g brown rice flour (it gives a really nutty flavour to the cake, and is also suitable for coeliacs. Wholemeal spelt flour also works well. Or half plain flour & wholemeal)
80g ground almonds
100g crystallised stem ginger (or stem ginger in syrup), finely chopped
2" piece of fresh ginger, finely grated
2 tsp baking powder
Preheat the oven to 180C/350F/G4. grease a springform cake tin & dust with a little ground ginger.
Whisk the eggs & sugar in a large mixing bowl until really light & fluffy. It'll take a few minutes. Sorry. Stir in the pumpkin & grated ginger. Add the flour, ground almonds & baking powder & mix gently. Fold in the crystallised ginger & pour into the cake tin. Smooth the top over & bake for 30 minutes in the middle of the oven (or until a skewer poked into the middle comes out clean). Leave to cool, about 5 minutes should do it, before removing it from the tin.
Serve with a cup of tea, and don't feel bad about having seconds.
And on the bad days. the long days, the tough days, the it-can't-get-any-worse days. Have a slice & remember it's just a ride.