Cake and Three Veg: Pumpkin and Ginger Bread
Who would have thought I could get inspiration for a dessert from a computer shop? And no, before you say it, I’m not baking with apples. I was checking out a new tablet device, perusing the apps, when naturally I was drawn to the cooking one. It just so happened the page it opened to offered a variety of sweet breads: banana bread, ginger bread, zucchini bread and pumpkin bread. It was fate. I promptly emailed it to myself. This was the perfect recipe for this months Sweet Adventures Blog Hop with the theme of cake and three veg.
I have to confess I wasn’t enthralled by the theme. I’ve never really fancied carrot cake or beetroot brownies it just doesn’t do it for me. Firstly, it’s taken me many years to enjoy desserts, and secondly putting veg into something sweet breaks one of my childhood food rules.
I didn’t manage last months hop so I felt obliged to give this one a go. I also like to be challenged with my cooking and coming up with a dessert I would eat, that contained vegetables, was certainly going to challenge me. I have never come across pumpkin bread before which means I wasn’t tainted with any preconceived ideas. That equals the perfect recipe to pop my “veg in dessert” cherry. I know, probably very common to most of my readers, but you have to remember I’m still a relative newbie to baking. And apologies to our host JJ from 84th&3rd I will never be able to come up with anything as creative as your healthy cooking.
And the result? Quite surprising. I actually liked it and would definitely make it again. It was sweet but thankfully did not taste like pumpkin. The ginger was subtle, but I don’t think that mattered too much as the ginger was not meant to be the star of the show. I was also excited because this provided me with an opportunity to use some eggs from one of my new chickens. Frizzle (a frizzle chicken) lays small but perfectly formed 30-34g eggs. It means I have to use two for every shop bought one, but they work and it also means I can now halve recipes that contain 1 egg. Pretty cool hey?
I adapted the recipe from the app How to Cook Everything.
60g butter at room temperature
250g self raising flour
1 teaspoon ground ginger
1 teaspoon salt
100g grated pumpkin
Pre-heat the oven to 170 degrees Celsius, preferably without the fan.
Cut the butter into cubes and put in the bowl of a stand mixer with the sugar and mix on a medium speed until combined (3-5 minutes).
Lightly beat the eggs then mix with the milk and gradually add to the butter mixture. I’d like to say do this slowly so the mixture doesn’t curdle. I’ve never managed to do this without curdling – I have no idea what affect it has on the end result…
Put the flour into a separate bowl and add the ground ginger and salt and stir until well combined. Add to the egg mixture and stir quickly to combine. You need to make sure it is all combined but don’t over work it. Fold through the grated pumpkin and the pepitas and spoon into a greased loaf tin.
Bake in the pre-heated oven for 1 hour or until golden brown and cooked. To test if it is cooked, stick a metal skewer or knife into the centre of the cake and it should come out clean if cooked.