Spiced Squash Cake with PI'Y Brazil Nuts

Method

For the sweet ras el hanout

1. In a heavy-bottomed frying pan, lightly toast the cumin, fennel, cinnamon, star anise, coriander and black pepper over a medium to low heat. Shake the pan often, making sure the spices toast evenly and don’t burn, as it will make them taste bitter.
2. Let them cool for a couple of minutes and transfer them to a mortar and pestle or spice grinder along with the rose petals, if using, and grind to a fine powder.
3. Add the ginger and turmeric, mix well and transfer to a clean and dry jam jar. Label and store in a cool, dark place.

For the cake 

1. Heat the oven to 170°C and line a 20cm loaf tin with baking paper.
2. Pour your flour, baking powder, spices and salt into a large mixing bowl and set aside.
3. In a separate bowl, cream together the butter and sugar. Lightly fold in the eggs, followed by the milk.
4. Pour the wet ingredients into the dry and use a spatula to gently bring everything together, making sure all of the flour is incorporated.
5. Next, fold in the grated squash, chopped ginger and Brazil nuts. Use the spatula to transfer the batter into your prepared tin. Sprinkle a little muscovado sugar on top and pop into the oven.
6. Bake for around 50-60 minutes, turning halfway through, until a knife comes out clean – it will make the kitchen smell delicious when it’s nearly ready.
7. Allow to cool completely before you eat, otherwise the cake will fall apart when you try to slice it.