This squash is been sitting on the floor for a while now. It should be in the kitchen, being cooked and baked. Cutting a squash or a pumpkin is very hard, it needs very strong hands, a guy should take this role. I used a quarter of it and the rest is reserved in the fridge for this weekend, I’ll help my mom preparing another sweet.
The relative who brought us this squash told us it was a pumpkin, but its shape, as I searched for on the internet, is different than the pumpkin. Am I right?
This morning, I had a piece of the cake for breakfast with a cup of black coffee. Perfect. It was soft, tender, sweet and has a strong cinnamon flavor. I love cinnamon.
As the original recipe, pumkpin bread, calls for pumpkin, I’m wondering if the pumpkin would have gave a different taste to the cake, and would have balanced the cinnamon flavor.
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup sugar
- 3/4 cup oil
- 3 eggs
- 1 tsp vanilla extract
- 3 cups shredded fresh squash (water squeezed out)
Preheat the oven to 160 C. In a bowl, sift together flour, cinnamon, baking soda, baking powder and salt.
In another bowl, mix together sugar, oil, eggs, vanilla. Then combine both mixture and fold in the shredded squash.
Bake for an hour and 15 minutes. A skewer inserted in the center should come out clean. Leave to cool for 15 minutes then unmold and let it rest.