Pumpkin and Raisin Loaf
Big Halloween pumpkins are always impressive and if you have the flesh from one of these, we recommend using it in this pumpkin and raisin loaf.
Makes about 12 generous slices
Ingredients
200 grams sugar
4 large eggs, separated
200 grams finely grated raw pumpkin or squash flesh
zest and juice of 1 lemon
100 grams raisins
100 grams ground almonds
200 grams self-raising flour
pinch of salt
1 teaspoon ground cinnamon
generous grating of fresh nutmeg
Method
Preheat the oven to 170 celsius and line a loaf tin with a base measurement roughly 10 x 20cm.
Use an electric whisk to beat the sugar and egg yolks together for 2-3 minutes until pale and creamy. Lightly stir in the grated pumpkin, lemon zest and juice, raisins and almonds. Combine the flour, salt and spices and sift these in, then fold them in.
Beat the egg whites until they hold soft peaks. Beat a heaped tablespoonful of egg white into the cake batter to loosen it a little, then fold in the rest as lightly as you can.
Tip into the prepared tin and level the top. Bake for about 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tin then transfer to a wire rack to cool completely before slicing.
Recipe provided by Hugh Fearnley-Whittingstall of River Cottage.
