300g soft light brown sugar
300ml sunflower oil
1teaspoon bicarbonate of soda
1teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon cloves
1/2 teaspoon of salt
400g of cooked pumpkin/ squash
40g of mix dry nuts and seeds. My mixture had dates, apricots, almonds and walnuts.
Pre heat the over to 170C (325F)
Pre cooked the pumpkin/squash just enough to be able to remove from the skin but not too soft.
With an electric whisker or food processor beat the egg, sugar , pumpkin/squash and oil for about 4 minutes. Mix the dry ingredients. Them add the dry mix slowing to the wet mixture that is on the food processor slowly until all its incorporated.
Bake in pre-heated oven until golden brown and the sponge is bouncy. It’s generally 35-45 min.
I decided to not cover it but I think cream cheese frosting would be delicious! Enjoy!