Butternut and lavender loaf
It is really great experimenting with veggies when you bake. Firstly, it’s healthier and then, it makes for a twist to normal sweet baked cakes. The variations are endless; for this Butternut lavender loaf, substitute the butternut with pumpkin and add some cinnamon for a spicy flavour.
Makes 1 loaf
225 g butter or margarine, softened
250 ml (200 g) light brown sugar
3 extra-large eggs
625 ml (350 g) cake flour
10 ml baking powder
5 ml bicarbonate of soda
2 ml salt
125 ml milk
375 ml (185 g) coarsely grated raw butternut
45 ml fresh lavender flowers, stripped of from stalks and finely chopped
1. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy.
2. Sift flour, baking powder, bicarbonate of soda and salt together. Add to egg mixture, alternately with milk. Mix well. Fold in grated butternut and lavender flowers.
3. Turn out into a greased 22 cm loaf pan. Bake in a preheated oven at 180 °C for 50 – 60 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.