To make the puree, peel and cut the squash into 2cm square chunks and steam for approximately 8-10 minutes, mash or mouli into puree.
Preheat the oven to gas mark 4 / 180 C (160 C fan oven). Grease and base line a shallow tin 17 x 26 cm / 6 ½ x 10 ½ inches).
Sift together the flour, baking powder and spices into a large bowl, stir in the sugar. Make a well in the centre and add the eggs, oil, extract, rind and juice then stir until smooth. Add the puree and stir in well.
Spoon the batter into the cake tin and bake in the centre of the oven for 45-55 minutes until a metal skewer comes out clean from the centre of the cake. Allow the cake to cool for about 10 minutes before turning out onto a wire rack to cool.
Icing is optional but it goes well with basic lemon icing, cream cheese icing or just a dusting of icing sugar.
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