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pumpkin, poppy seed and lemon loaf〔已檢〕

Makes 1 x 900g loaf/Uvj^+Ip8a[;Oh
Ready in just over 1 hour
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Ingredients*T-z8El
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&I2|+D^ ~\ 225g peeled and deseeded pumpkin or butternut squash, cubed"R9Adg"s?a}
4 tbsp full cream milk
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175g self-raising flour:g&I-BJ6e
1/2 tsp baking powder
SNTLq\ 1/4 tsp bicarbonate of soda8E?4K`[5B*\/U
150g caster sugar2LCVt1w'W
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1 1/2 tsp mixed spice|j Fo\u+H)s
1/2 tsp grated nutmeg(\O#j*JMO
50g unsalted butter, cut into small piecesl3Rt
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2 tbsp poppy seeds!V&]Y J(CY `7M
Grated zest of 1 small lemon*|8KOH,`],W?c
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How to make pumpkin, poppy and lemon loaf3I4WT:B"]6s!oF nW

t)c(A.C#[2p 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper or greaseproof paper, then grease well once more. Cook the pumpkin in boiling water for 10-15 minutes, until tender. Drain well and leave until the steam dies down, then blend to a smooth puree in a food processor. Scoop into a mixing bowl and mix in 3 tablespoons milk and the egg.8lW dJk
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2. Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs. Add to the puree and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.
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3. Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.!F"v7z)In
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Tip: The puree gives a wonderfully moist texture and will keep in an airtight tin for a week.
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^ b [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]