Squash loaf cake

by Kathy Slack

A sweet and simple loaf cake to make the most of the last of the winter squash

A really simple cake recipe, made fancy by the addition of sugared flowers. Any squash variety is good here, but you want the flesh to be quite dry. If the squash gives out lots of liquid as you grate it, be sure to squeeze the juice out before adding the flesh to the cake.


150g self-raising flour
125g light brown sugar
1 tsp bicarbonate of soda
100g butter
2 eggs, lightly beaten
250g squash (butternut is fine) peeled, de-seeded and grated
75g sultanas
2 tbsp demerara sugar

For the sugared primroses (optional):
1 egg white
75g caster sugar
8-10 primroses


Line a 1kg loaf tin and preheat the oven to 185C. Mix the flour, brown sugar, bicarb and ¼ tsp salt in a large bowl. Melt the butter in a pan over a low heat, then add to the dry mix, together with the eggs, grated squash and sultanas. Mix well.

Pour into the loaf tin and sprinkle the top with the demerara sugar. Bake for 40 mins, or until a skewer comes out clean when inserted into the middle of the cake.

For the primroses, start by making sure the flowers are clean—give them a dust with a dry, clean paint brush if they need cleaning, don’t wet them.

To sugar your primroses, whisk an egg white until well broken up and just frothy. Using a small (clean!) paint brush, paint the leaves of the primrose with a thin coating of egg white. Do the inside of the petals first, then turn the flower over and do the underneath, using the stalk to hold it. You’re after a light, even coating with no blobs.

While the flowers are still wet, sprinkle the petals with caster sugar, making sure every bit is covered. Chop the stalk off and place them on a silicone sheet to dry. Leave at room temperature to harden, then store in a tupperware until needed. They keep, at best, for 36 hours.

Recipe: Kathy Slack