A slice of goodness: Butternut, ginger and orange loaf

Carrot-style truffles might be made with different sweet-tasting root veg, similar to squash. Though spelt isn’t technically gluten-free, many people who find themselves unable to tolerate gluten discover they will deal with this historical grain.

MAKES 1 small loaf

120ml additional virgin olive oil, plus additional for greasing the tin

1 medium orange, plus 2 tbsp juice

1 tbsp runny honey

150g mild brown gentle sugar

2 medium eggs, separated

90g coarsely grated butternut squash

1 heaped tsp finely grated contemporary ginger

60g roasted and chopped hazelnuts

50g sultanas

110g wholemeal spelt flour

1 heaped tsp baking powder, sifted

  • Preheat the oven to 190C/ 170C fan/gasoline 5. Brush a 1lb nonstick loaf tin with oil and line the bottom with baking paper. Finely grate the zest of the orange, then lower off the pores and skin and pith, halve it downwards and thinly slice into half moons. Trickle the honey over the paper within the tin then clean it with a spoon and prepare the orange half moons in a row on prime, discarding the ends.
  • Whisk the oil, sugar, egg yolks and zest collectively in a big bowl (or in a meals processor if the sugar is lumpy). Stir within the 2 tbsp of orange juice and fold within the butternut squash, ginger, nuts and sultanas. Combine within the flour and baking powder.
  • Utilizing an electrical whisk, beat the egg whites in a medium bowl till they’re stiff then fold them into the cake combination. Rigorously pour this over the orange slices then bake for 40-45 minutes till risen, and a skewer inserted on the centre comes out clear.
  • Run a knife across the fringe of the cake and depart to face for 5-10 minutes, then place a wire rack on prime and invert the cake, peel off the bottom paper and depart to chill. The cake will maintain properly in a single day loosely lined.