Mallorcan Almond Cake

I spent  a week in a Mallorcan mountain village in July which was completely idyllic.  There was an abundance of local produce from the sweetest oranges I've ever had to almonds harvested a few months earlier.  The village had a lovely bakery to which we made regular visits. My favourite purchase was definitely this local cake.  

A search of the internet has brought up this recipe for Mallorcan Almond Cake. I think my version used grated orange as opposed to lemon zest. This is the perfect cake to have with a cup of tea to remind me of the sunny days of summer holidays.

The Recipe

Unsalted butter and plain flour or preparing cake tin
8 eggs, separated
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract (optional)
2 cups coarsely ground almonds

1. Preheat the oven to 400ºF. Butter an 11-inch round cake pan with 2-inch sides and then dust it with flour, shaking out any excess.

2. In a large bowl, combine the egg yolks and sugar an whisk together until smooth and foamy. Add the lemon zest, cinnamon, and vanilla, if using, and mix well. Add the ground almonds a little at a time, mixing well after each addition to incorporate fully.

3. Using a whisk or a handheld mixer, beat the egg whites until they form soft peaks. Scoop about one-third of the whites onto the egg yolk mixture and, using a rubber spatula, fold them in to lighten the mixture. Then add the remaining whites and fold them in gently but thoroughly, deflating the batter as little as possible.

4. Transfer the batter to the prepared tin Bake the cake for about 30 minutes, or until a knife inserted into the centre comes out clean. Remove from the oven and, holding the cake pan 6 inches above a countertop, drop the tin onto the counter. This simple dropping action shocks the cake, making it easier to remove from the pan.

5. Transfer the cake to a wire rack and let cool in the pan until warm. Run a knife around the inside of the pan to loosen the cake sides and then invert the cacke onto the rack and lift off the pan. Place the cake upright on a serving plate. Serve warm or at room temperature with ice cream, if desired.

Saffron Sultana Cake

For this month's Random Recipes, Dom at Belleau Kitchen challenged us to make a recipe from the first or last page from a randomly chosen book from our shelf. The book I pulled out was Food of the Sun by Alastair Little and Richard Whittington.  Tucked away on the last page was this recipe for a very simple Saffron Sultana Cake. 


The recipe called for saffron powder which I didn't have so I used saffron stems instead. Mine didn't come out quite as yellow as the one in the book. I also added some grated orange zest to the recipe. It's a bit of a weird cake - it really reminded me of a trifle sponge. I felt it was a little dry so made an orange syrup which I poured over the whole cake.  It would be nice served alongside something like caramelised oranges. I've actually frozen it and do intend using it in a trifle sometime in the near future.


I've included the recipe below as as far as I can see this book is now out of print.


The Recipe


55g unsalted butter, diced
125g plain flour
pinch of salt
2 tspn saffron powder or a pinch of saffron stems
55g sultanas soaked for as long as possible in brandy. Drained and tossed in flour (mine still sunk!)
4 eggs
125 caster sugar
orange zest
orange juice and caster sugar melted together to make syrup (optional)


1. Preheat the oven to 180c/gas 4 and line a swallow square tin or swiss roll tin. 
2. Place a heatproof bowl over a bowl of barely simmering water. Add the eggs and sugar to the bowl and  whisk for about 10 minutes until the mixture is thick.  Remove the bowl from the heat.
3.  Add about half or a third of the flour and butter and fold in.  Repeat until it is all mixed in and the butter is melted.  Finally fold in the sultanas and pour into the prepared tin.
4. Bake for around 15 minutes or until an inserted skewer comes out clean.  Turn out on a rack to cool. Pour over syrup if you wish (if you do make holes all over the cake before you do so).

Chocolate Marshmallow Cake

I quite like to wander round Harvey Nichols Food Hall and look at all of their imported food stuffs and generally ponder what I would make with them. The big jars of Marshmallow Fluff with their retro US packaging always stand out but as yet I've never bought one.  

I was recently sent a copy of Marshmallow Madness by Shauna Sever to review and when I saw it contained a recipe for Homemade Marshmallow Creme I figured I would prefer to make my own, knowing what was in it, rather than a shop bought version.  This book is packed full of marshmallows of all types and flavours, which I really do think will be the next big thing in the UK. Even the cover is soft and slightly squishy like the creations in it. If you want to know how to make marshmallows then this is definitely the book for you.

I was slightly daunted at first by the idea of making the Marshmallow Creme, especially as the recipe involved a sugar thermometer. In reality though it was pretty straightforward to make. One of the key ingredients is Corn Syrup which isn't readily available in the UK. I substituted Maple Syrup for it and found it worked perfectly. Now I have mastered the marshmallow creme I think I will try progressing onto one of the more adventurous receipes such as Malibu and even Pineapples-Rosemary Marshmallows. 

The book contains a recipe for Chocolate-Marshmallow Roulade.  I basically made the roulade mixture and baked it but I made mine into a square layered cake rather than rolling it up.  The cake has a definite strong coffee taste coming through. I'm not a big fan of coffee cake but found in this instance it worked really well with the chocolate and its slight bitterness was needed against the very sweet Marshmallow Creme filling.  The cake is topped off with chocolate ganache. It's unfortunately not my finest photo ever but if you are looking for a very indulgent special occasion cake then this is it. 

The Recipe

Chocolate-Marshmallow Cake

6 oz dark chocolate (70% cocoa)

3oz unsalted butter

1 cup plain flour

3 tblspns unsweetened cocoa powder

1/2 tspn baking powder

4 large eggs

1 cup sugar

3/4 cups strong brewed coffee (I made an espresso)

1.  Preheat the oven to 270c.  Line a 12x17x1 inch baking sheet with parchment paper and coat with cooking spray.  

2. Place the butter and sugar in a heatproof bowl. Melt in the microwave, with 30 second bursts of high power, stirring well after each interval.  Sift together the flour, cocoa, and baking soda in a medium bowl. Beat the eggs and sugar until tripled in volume, about 5 mins.  Reduce the speed to low and stir in the cooled chocolate mixture.  Stir in the dry ingredients and coffee in three alternating additions.  

3.  Pour the batter into the prepared tin.  Bake for 15 minutes or until an inserted skewer comes out clean. Invert it on to clean tea towel covered with a sheet of clean parchment.  Peel back the parchment from the cake. Roll it if making a roulade or just leave to cool as it is if not.

Marshmallow Creme

The Syrup

3/4 cup sugar

1/2 cup light corn syrup (I used maple syrup)

1/4 cup water

1/8 tspn salt

The Fluff

2 large egg whites, at room temp

1/4 tspn cream of tartar

The Mallowing

1 1/2 tspn vanilla extract

1.  Stir together the sugar, maple syrup, water and salt in a small saucepan over a high heat.  Boil, stirring occasionally, until it reaches 240F (you will need a sugar thermometer to check this).

2.  Place the egg whites and cream of tartar in a bowl and whip them until they are in soft peaks. 

3. When the syrup reaches 240F, slowly drizzle about 2 tbspns of it into the egg whites to warm them (if you add too much at once the egg whites will scramble).  Slowly drizzle in the rest of the syrup, increasing the mixing speed.  Beat until the marshmallow creme is stiff and glossy.  Towards the end of the beating time, beat in the vanilla. The creme will keep for up to 2 weeks in an airtight container in the fridge.

4. Use the creme to fill your roulade or sandwich your cake layers together. The original recipe suggested adding in some butter to the creme to make the filling richer but I liked it as it was.

Finally top the cake with a chocolate ganache glaze (100g dark chocolate melted with a small tub of double cream).

Squidgy Lemon-Ginger Cake

My brother and sister-in-law got us a subscription to BBC Good Food for Christmas - great present - please repeat this year! In the April issue there is a fantastic Brilliant Bakes supplement and I found the recipe for this cake in there.  This cake is just divine - the fresh ginger really cuts through the sticky sweetness of the sugar and dates.  I made it as a cake but I think I would also try making it in individual loaves and serving it as a pudding, warm with ice-cream or creme fraiche.  The recipe can be found here on the BBC Good Food website. 

Orange Drizzle Cake

I tend to send anything I bake at the weekend off to Mr CB's workplace on a Monday morning.  I would like to say this is because I'm a generous soul but it's mainly to stop me scoffing lots of cake come Monday night. They are also a great bunch at giving honest feedback and now it seems requests!  While having a drink with them all on Friday night it was requested that I make an orange, as opposed to lemon, drizzle cake.  That is fine with me as I quite like being given ideas for things to make.  I have used a recipe I found in BBC Good Food magazine for a 'Lighter lemon drizzle cake' but substituted orange for its more bitter sister.  This cake came under the healthy recipes section as it uses rapeseed oil instead of butter.  It is a lovely light cake and the orange flavour has come through nicely.


The Recipe


75ml rapeseed oil
175g self raising flour
1 1/2 tspn baking powder
50g ground almonds
50g polenta
zest of 2 oranges
140g caster sugar
2 eggs
225g natural yoghurt


For the orange syrup
85g caster sugar
juice of 2 oranges


1. Preheat the oven to 180c/gas mark 4. Grease a 20cm springform tin and line the base.
2. Put the flour, baking powder, almonds, polenta, zest and sugar in a large bowl. Mix together and make a well in the centre.
3. In a separate bowl whisk together the eggs and natural yoghurt and add to the well in the dry ingredients. Add the rapeseed oil and mix together lightly until just combined.  
4. Pour the mixture into the cake tin and bake for around 40 minutes until an inserted skewer comes out clean. Remove from oven and after the cake has cooled a little allow to cool on a wire rack. 
5. While the cake is baking make the syrup by putting the sugar and orange juice in a small saucepan with a little water. Heat  until the sugar is dissolved and then bring to the boil to thicken up the syrup.
6. Before the cake fully cools make several holes in it with a skewer and pour over the orange syrup.

Chocolate Pudding Cake with Raspberries

For the one year anniversary of Belleau Kitchen's brilliant Random Recipes Challenge, Dom asked us to think back and return to the first book from which we chose a random recipe.  The first time I entered this challenge I made scones from Eat Drink Live by Fran Warde. On going back to it I had to 'randomly' hunt around a little for a baking recipe amongst the salads and other savoury options and finally came to this one for Chocolate Pudding Cake with Raspberries.  It's one of those recipes that's tucked away a little in the bottom left hand corner of the page near the crease, with no photograph - the poor relation to the other recipes on the page with their artfully styled pictures.  But I randomly made this one and what can I say but thank you Dom! Without this challenge this little beauty would probably have never seen the light of day and that would have been such a shame as it is absolutely bloody delicious.


The Recipe


250g dark chocolate (70% cocoa)
200g butter
1 tspn instant coffee, dissolved in 1 tbspn hot water
5 eggs
100g caster sugar
75g plain flour
150g raspberries (I used less than this)


1. Grease and line a 20cm springform tin. Preheat oven to 170c/gas mark 3.
2. Put the chocolate, butter and instant coffee in a small saucepan and heat gently until melted, smooth and glossy.  Set aside.
3. Beat the eggs and sugar until pale and fluffy.  Then add the flour and chocolate mixture and combine lightly.
4. Pour the batter into the tin. Stud the top with the raspberries and bake for around 40 mins or until the cake feels firm and is starting to shrink from the sides.


Lovely eaten warm or cold!

Rob Ryan Inspired but Amended Valentine's Cake

This is my rather belated Valentine's Cake for Mr CB.  I love my silicon heart shaped cake mould but I hardly ever use it so this was a good excuse. I made a chocolate cake using my Mum's tried and tested recipe with a simple vanilla buttercream frosting. The icing was meant to be inspired by the whimsical Rob Ryan.  I just LOVE his designs and am saving up for one of his screen prints.  I think each of his pictures is like looking at a modern day fairytale - the sentiments are just so beautiful.  So I did a sketch in the spirit of his artwork but I soon realised that Silver Spoon's Designer Red Icing Tube was just not going to cut the mustard. The tube comes with 3 different nozzles and they just weren't fine enough. A bad workman can't always blame his tools either -  my icing skills are not very good by any means.  So the icing was amended and it hopefully doesn't look too bad.   I'm going to invest in some good icing equipment and practice, practice practice.  I will then do a cake one day which is a homage to Rob Ryan!


This is also my entry for this month's Tea Time Treats Challenge hosted as ever by the lovely Kate from What Kate Baked and Karen from Lavender and Lovage. The theme this month is of course 'Romance'. 


The Recipe


Apologies but this is in ounces which is how I always do my basic sponge mix.


6oz butter
6oz sugar
3 eggs
5oz self raising flour
1oz cocoa powder


For the frosting see here.


1. Preheat the oven to 180c.  Grease your cake tin.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs then add the flour and cocoa.
3. Bake for around 20 minutes or until an inserted skewer comes out clean.

Chocolate Malteser Cake - Happy Birthday We Should Cocoa!

To celebrate the 1st Birthday of the We Should Cocoa bloggers challenge Chele at Chocolate Teapot challenged us to create a chocolate masterpiece to bring to the virtual party. I've been wanting to try a chocolate Malteser cake for ages and the girls in my office all asked demanded that I make this one after they spotted it in Woman and Home magazine. And, after all, it's a 1st birthday and let's face it such an occasion demands a chocolate cake of some description. I like the fact it requires buying a jar of Horlicks, thus necessitating me to have a cup at night without feeling too old before my time! I have to say that the plastic jars just aren't as nice as the old glass ones though. Talking of days gone by does anyone else remember Horlicks Tablets which I used to buy at Boots and eat as sweets?


So the cake - the Horlicks in the frosting definitely gives it a lovely Malteser taste - slightly salty against the sweet.  I didn't add the egg to the frosting as per the recipe as I'd run out. The cake itself is quite dense - I think it could have been slightly more chocolately.  The dense mixture also caused my poor Kenwood handmixer to go into a smoking meltdown. Who knew the flames inside would cause the plastic to actually glow yellow?! Needless to say it is has been consigned to the bin.  I was wondering what it would be like with the odd actual Maltester dotted in the batter rather than adding the Horlicks to the actual mixture?  All in all though it pretty much fits the bill and on that note - Happy 1st Birthday We Should Cocoa!


The Recipe


300g butter
300g light muscovado sugar (I ran out so used a mixture of light and dark)
5 eggs
225g self-raising flour
75g cocoa powder
3 tbspn Horlicks
200ml milk


Frosting


100g butter
125g dark chocolate (70%)
50g Horlicks
350g icing sugar
4 tbspns milk


1. Preheat the oven to 180c, gas mark 4.  Butter 2 x 20cm sandwich tins. 
2. Beat the butter and sugar together until light and fluffy, then gradually beat in the eggs one by one.  Then add the flour, cocoa, Horlicks and milk.  Divide between the sandwich tins. Bake for around 45 mins or until an inserted skewer comes out clean.
3.  Leave the cakes to cool for about 10 mins in the tin before turning out onto a wire rack.
4. To make the frosting melt the butter, chocolate and Horlicks together in the microwave (the melted mixture has a slightly gritty texture due to the Horlicks).  Then beat in the icing sugar and milk.
5.  Assemble the cake using half the frosting for the middle and the remainder for the top of the cake. Decorate with maltesers. 

Orange & Almond Cake

My favourite cakes are those lovely dense citrusy ones which are delicious with a cup of afternoon tea or served warm as a pudding. This cake, with its scant amount of flour, is exactly one of those types and was a very good post BBQ cake as I found out this afternoon.  It is very easy to make - the most fiddly part is boiling and pureeing the orange which is not really particularly taxing. I haven't converted the measurements to metric as it's so easy to get hold of cup measurers now. I personally love not having to bother getting the scales out!


The Recipe


1 orange
3 eggs
1 cup caster sugar
1/4 cup plain flour, sifted
1 tspn baking powder
1 cupbground almonds
1/2 cup marmalade


1. Preheat the oven to 180c. Grease an 8" springform tin and line with greaseproof paper.
2. Put the orange in a pan, cover with water and simmer for an hour until soft. Cut the orange in half, remove pips and puree in a food processor.
3. Beat the eggs and sugar until pale and doubled in size. Fold in the flour, baking powder, dal ones and orange puree. Pour into the tin and bake for one hour.
4. Melt the marmalade in a pan then pass through a sieve so you are justbleft with the juice. Spread it over the stillbwarm cake. Leave to cool then sift icing sugar over the cake.

Stem Ginger Cake

A friend recently gave me Tom Aikens Cooking after a rather lovely lunch at his restaurant, Tom's Kitchen, on Cale Street. The book has a small but great baking section at the back. I've had some stem ginger lingering at the top of the cupboards crying out to the be used so went for this recipe. It was also the perfect chance to try out my new oh so cute mini loaf tins. This cake is so light and delicious I will make it again and again. I served it straight warm, straight from the oven, with a scoop of vanilla ice cream as a pudding during a visit from the in laws.

The Recipe

230g self-raising flour

1 tspn bicarbonate of soda

1 tbspn powdered ginger

1 tspn powdered cinnamon

1 tspn powdered allspice

110g unsalted butter, diced

110g black treacle

110g golden syrup

110g dark brown sugar

280ml milk

45g stem ginger, chopped

1 egg, beaten

1. Preheat the oven to 180c/Gas 4. Grease and line a loaf tin (or use mini loaf tins as I did).

2. Sift the flour, bicarb and spices into a bowl. Add the butter and rub together until it resembles fine breadcrumbs.

3. Melt the treacle and syrup in a small pan and leave to cool to room temp. In another pan melt the sugar in the milk, then add the stem ginger. Mix this into the flour, followed by the treacle an egg.

4. Pour into the prepared cake tin and bake for 45 minutes.

Spanish Vanilla Cake

I'm not going to lie, I was a bit gutted when I saw this month's We Should Cocoa Challenge set by Choclette. The secret ingredient for April is marzipan. I loathe marzipan - the flavour, the smell, everything! However the key word in the title is 'challenge' and I was determined to try baking with it - maybe it would change my mind about the evil almond paste. I trawled the internet to find a recipe which combined marzipan and chocolate and eventually came across this one for Spanish Vanilla Cake on cooksunited.co.uk. I was with Mr CB when buying the ingredients - I didn't realise that he too has a shared dislike of marzipan, even commenting that he couldn't have a packet in the house. He is prone to exaggeration so I did ignore this comment and buy it anyway!

I ordered a bundt tin specially for this cake but it unfortunately hasn't arrived yet so I had to make do with a normal springform tin. I really like the fact that this mixture was so light due to the beaten egg whites and it does result in a great springy cake. It is very similar to those little madeleine type cakes you get in bags in Spanish (a clue in the name of the cake maybe?!) supermarkets - a little bland but strangely moreish at the same time. I would prefer this cake without the marzipan - while the flavour isn't overpowering it is definitely there. Mr CB however did manage a whole slice....

The Recipe

250g marzipan

150g sugar

1 vanilla pod

pinch salt

1 egg

6 eggs, separated

150g plain flour

50g cornflour

60g dark chocolate, roughly chopped + extra for decorating

1. Grease a springform tin and preheat the oven to 190c.

2. Whisk the marzipan with half of the sugar, the scraped out vanilla seeds, salt, egg and 6 egg yolks. Stir until creamy.

3. Beat the egg whites with the remaining sugar until stiff and fold into the mixture.

4. Sieve the flour and cornflour over the batter and fold in. Finally fold in the chopped chocolate.

5. Pour the dough into the tin and bake for 60 minutes.

Flourless Chocolate Lime Cake

I decided that it was time that I did a blogger's challenge - firstly as it's a good way of making me bake something I might not usually try and secondly as all the other bloggers seem like a very friendly lot! So this recipe is for this month's We Should Cocoa challenge which is being hosted by Chele at Chocolate Teapot. The recipe this month has to include Chocolate and Lime. I was intrigued by this combination as it immediately brought back memories of eating Tilley's Chocolate Limes on car journeys as a child. I seem to remember I had a kind of love hate relationship with these sweets, not really being able to decide if I liked the combination of the two flavours. I was therefore curious to see whether many years on if if I liked this pairing any more.

I've done a Nigella recipe although I've omitted making her Margarita Cream. While I like the sound of the cream I don't have any Tequila at home - although I could have adapted it with something else it wouldn't really have been a Margarita Cream then. I was going to buy some Tequila and then remembered an encounter with Don Julio* in Mexico and thought better of it! The lime flavour in this cake is quite subtle and does cut nicely through the richness of the chocolate - I would have this over a Chocolate Lime any day!

*the tequila brand not the man!

The recipe can be found here on www.nigella.com.

Custard Cake

Sorry for lack of posts - I've been on holiday in Ibiza. I had a fantastic cake there 'Flao' - I'm trying to track down a recipe for it.

When I was young my Mum used to make a Custard Cake which was amazing - it was in fact legendary as I remember friends used to come round and ask for it. Last night I found a recipe for this cake but I'm not sure where it's from as it was written on a piece of paper. So I made it and it definitely took me back to those childhood days! I didn't get the chance to speak to my Mum before I made it but have done so since. She used to make a buttercream and mix it with actual custard for the filling. This recipe just puts the custard powder into the buttercream with some hot water. Next time I'm going to try my Mum's version of the filling. The custard powder makes the cake so light and fluffy.

The Recipe:

200g plain flour

3 tbspns Birds Custard powder

2 tspns baking powder

1/2 tspn bicarbonate of soda

4 eggs

225g soft butter

200g caster sugar

2-3 tbspns milk

1. Preheat Oven to 180c

2. Butter & line 2 x 20cm sandwich tins.

3. Mix all ingredients except milk together until a smooth batter. Add the milk tbspn at a time to make soft dropping consistency. Put in 2 x cake tins and bake for around 20mins until skewer comes out clean.

Once the cake has cooled add the filling.

125g icing sugar

4 tspns Birds Custard powder

75g soft butter

1 1/2 tspns boiling water

1. Process the icing sugar and custard powder. Add butter.

2. Feed boiling water into mix while running.

Lemon Polenta Cake

I have to say the thought of baking this afternoon and heating up an already overheated flat further with the oven didn't really appeal. However 75 degrees + or not I made the pact to bake something every weekend I was at home. So it got me to thinking that I wanted to bake something that smells of summer - or should I say an Italian summer. This cake, even in its raw mixture form, evokes freshly picked Sicilian lemons. I think it originated at The River Cafe but this recipe is a variation that I found in a weekend supplement. Anyway I soon found this afternoon that with a glass of something cold and white in hand and some chill out tunes on, sunny baking can be lovely....

The Recipe:

175g unsalted butter, softened (another bonus of baking on a hot day - butter softens v quickly....)

225g caster sugar

200g ground almonds

3 eggs

zest of 4 unwaxed lemons and juice of 1 of these

115g polenta

1 tsp baking powder

pinch of salt

1. Preheat oven to 160c/gas mark 3.

2. Line a 20cm tin with baking parchment.

3. Put all the ingredients in a food processor and whizz to a smooth batter.

4. Spoon into the lined tin and bake for 45-50 mins. Cool in the tin.

Raspberry & Lemon Torta

Recipe

This is a Tana Ramsay recipe - I've never tried any of hers before but this came out really well. It was easy to make - it's quite 'pudding like' in that is is quite dense and moist so would be nice served warm as a dessert. Haven't tried it yet cool as I've just had some after it came out of the oven.

115g unsalted butter, melted and cooled

450g raspberries (I used frozen ones defrosted. I used about 350g though and thought that already seemed like quite a lot)

juice 1/2 lemon

225g golden caster sugar

3 eggs

250g plain flour

2 tsps baking powder

finely grated zest 1 unwaxed lemon

1. Preheat oven to 160c/140c fan/325f/gas 3. Butter a 20cm round tin and line base with greaseproof paper.

2. Place raspberries and lemon juice in a bowl and put to one side. In another bowl whisk the sugar and eggs until pale and thick. Carefully fold in the flour, baking powder and lemon zest then stir in the melted butter.

3. Put the batter in the tin and then add the raspberries including juice on top. Sprinkle the top with sugar.

4. Bake for 70 mins (I had to bake mine for more like 90-110 mins). Cool in tin and then on rack.

Rhubarb Friands

I found this recipe in You Mag. They are friands although I don't have a special friand tin so baked mine in a normal muffin tin. Friands are little French tea cakes similar to the rectangular Financiers (Bars of Gold). These ones have rhubarb in although I reckon you could put loads of different types of fruit in instead. Maybe blueberries or fig? I just had mine with a cup of tea but would be great with ice cream as a pudding.

The recipe can be found here on the Daily Mail website.

Pumpkin & Coconut Cake

The jury's out on this one. It's a really moist cake, all in one recipe so easy to make but can't decide if I really like it or not! The recipe comes from weekend supplement so not sure of it's origins. It's sweet and unusual and so different to any other cake I've tried. I'm thinking it would probably work well baked in individual muffin tins.

The recipe

350g butternut squash flesh, grated (put in food processor on grater setting if have one as much easier)

120g desiccated coconut

200g self-raising flour

150g demerara sugar

4 eggs, beaten

butter for greasing

Preheat oven to 180c.

Grease a loaf tin and line with baking parchment.

Basically just combine all the ingredients together in a bowl and mix well.

Spoon into prepared tin and bake for about 1 hour.

Cool a little in a tin and then on a wire rack.