Squash and walnut cake

This cake is deliciously moist, and a great way to use up left over squash that perhaps grew too big in the garden!

Serves 8

Ingredients

170ml vegetable oil

170g caster sugar

2 eggs

1 tsp cinnamon

1 tsp vanilla extract

200g wholemeal flour

1 tsp baking powder

200g peeled and grated raw squash

50g chopped walnuts

Method

1. Pre-heat the oven to 180 degrees Celsius. Grease a large cake tin, about 20-25cm in diameter.

2. Beat together the oil, sugar, eggs, cinnamon and vanilla.

3. Gently fold in the flour, baking powder, squash and walnuts, until just incorporated.

4. Spoon into the cake tin, and bake for about 30 minutes, until an inserted skewer comes out clean.