Spiced squash, maple & pecan traybake

Method

• step 1

  Put the raisins in a heatproof bowl and pour over 100ml hot water. Leave to soak for at least 1 hr to plump up.

• step 2

  Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 30cm traybake tin or roasting tin and line with baking parchment. Whisk the sugar, maple syrup, eggs, sunflower oil and ½ tsp salt together in a large jug until smooth. Stir in the grated squash.

• step 3

  Combine the flour, bicarb and spices in a separate bowl, then pour the wet ingredients into the dry. Add 75g of the chopped pecans and the drained raisins, and stir until you have a smooth batter with no pockets of flour.

• step 4

  Scrape the mixture into the prepared tin and level the surface using a spatula. Bake for 35 mins until golden and a skewer inserted into the centre comes out clean. If any wet cake crumbs cling to the skewer, return the cake to the oven for another 5 mins, then check again. Leave to cool completely in the tin. Will keep well wrapped and frozen for up to three months.

• step 5

  For the soft cheese icing, beat the butter and icing sugar together using an electric whisk until soft. Add the soft cheese, maple syrup and vanilla extract, then beat again until the mixture is smooth and spreadable. Be careful not to overbeat – the icing could loosen too much. If this happens, chill the icing for 30 mins, then beat again briefly to a spreadable consistency.

• step 6

  Once cool, remove the cake from the tin and spread the icing on top. Scatter with extra chopped and whole pecans and drizzle with a little maple syrup, if you like. Cut into 12 squares to serve. Will keep chilled for up to four days.