Daylesford Farm is my favorite place I have ever visited! In October 2019 we went on a trip to England and while we were in the Cotswolds we got to spend the day at their cookery school. It was an absolute dream! Check out their grounds and mission here & check out my England travel guide here. This cake was the pièce de résistance of the class, a medley of fresh organic squash, caramelized dark brown sugar and zingy candied ginger. Like a true English recipe, you will need a kitchen scale to make this cake, but I assure you, weighing your ingredients makes all the difference. You may think squash cake sounds weird but this cake is SO good. Sub molasses for traditional English Black Treacle and get ready to pretend you are competing in Cake Week on the Great British Baking Show!

Ingredients

Cake

1 egg
50g dark brown sugar
50g black treacle or molasses
75g sunflower oil
75g grated squash (can be whatever squash looks the freshest at the market, I love to use acorn for this recipe)
10g crystalized ginger (candied ginger)
85g organic whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger

Icing

2 tbsp mascarpone
2 tbsp powdered sugar
1 lemon

Instructions

Preheat the oven to 350°F.
Cut & peel squash. Grate into a bowl and set aside.
Line a loaf pan with parchment paper and rub with a dab of sunflower oil.
Separate the egg yolk into a small bowl and beat the yolk with the dark brown sugar until it is combined and thickened. Leave the egg white in a large bowl to be whisked later.
In a medium bowl, add the black treacle (or molasses) and oil together and beat until smooth.
Stir the grated squash into the treacle/oil mixture along with the candied ginger, whole wheat flour, ground ginger, baking powder and baking soda.
In the large bowl with the egg white: whisk egg white vigorously ensuring you take large motions to get as much air as possible into the egg white as possible. Once you achieve soft peaks gently fold it into the batter mixture.
Pour finished batter into the tin and bake for 20 minutes or until completely cooked.
While your cake is cooling you can make the icing.
Using a whisk, mix the powdered sugar, mascarpone and a squeeze of lemon. Add more lemon if you want a runnier icing.
Spread the icing on the cooled cake and enjoy!