Butternut Squash and Ginger Traybake
These traybakes are based on the same recipe.
Traybakes are lovely and easy and made for sharing – the carrot, date and pecan cake has been made many times, shared and enjoyed. The Butternut squash and ginger was an experiment and found to be a lovely combination of flavours!
Carrot, Date and Pecan
275g finely grated carrots
250g dates, chopped
175g pecan nuts, chopped
350g soft brown sugar
9 fl ozs sunflower oil
350g SR flour
Whisk eggs and sugar together until thick and creamy. Whisk in the oil slowly then add all the remaining ingredients. Bake in a shallow tin at 190 c for approximately 35-40 minutes.
Butternut Squash and Ginger
Use the same amount of sugar, flour, oil, eggs but add 275g grated butternut squash, 2 teaspoons ground ginger and 50g grated stem ginger. Follow the same method.