Squishy Squashy Ginger Cake

Squishy Squashy Ginger Cake

Serves 10

Points per slice: 3 (original points)

LF Cooking spray
200g SR Floor
1 heaped tsp ground ginger
1 tsp baking powder
pinch salt
100G soft light brown sugar
2 medium eggs beaten
100g soft Low Fat spread, melted
2 tbsp skimmed milk
40g stem ginger in syrup diced
175g butternut squash or sweet potato grated coarsely
15g flaked almonds

Preheat oven to Gas 4/180ºC or fan oven 160ºC

Grease 8inch baking tin with LF spray /or line with parchment.

Sift flour,ginger baking powder salt in bowl.  Stir in sugar, make a well in centre add beaten eggs, melted spread and milk and stir until smooth.

Mix in diced ginger and grated squash. Pour into tin, scatter flaked almonds on top.

Bake in centre oven 40-45 mins cover with parchment if going too brown.

Let cake cool before removing from tin I always drizzle a little ginger syrup on top it is an absolutely delish cake
I also use sweet potato instead of butternut sometimes it makes it more moist