Hugh Fearnley-Whittingstall reckons grated pumpkin or squash works just as well as carrot in a cake, making for a sweet, moist result. This delicious loaf is also made without any oil or butter. Makes 12 generous slices.
Heat the oven to 170C/gas mark 3 and line a 10cm x 20cm loaf tin with baking parchment.
Use an electric whisk to beat the sugar and egg yolks for two to three minutes, until pale and creamy, then lightly stir in the squash, lemon zest and juice, raisins and almonds.
Combine the flour, salt and spices, sift then fold in.
Beat the egg whites until they hold soft peaks. Beat a heaped tablespoonful of egg white into the batter to loosen it, then fold in the rest as gently as you can.
Tip into the prepared tin and level the top. Bake for about an hour, until a skewer comes out clean.
Leave to cool for 10 minutes in the tin, than transfer to a wire rack to cool completely before slicing.
200g light muscovado sugar
4 large eggs, separated
200g finely grated raw squash or pumpkin flesh
Finely grated zest and juice of 1 lemon
100g raisins
100g ground almonds
200g self-raising flour
Pinch of salt
1 tsp ground cinnamon
Generous grating of fresh nutmeg