Pumpkin and Date Cake

170g gluten free flour - Doves Farm self raising or Infinity Foods brown rice flour etc.

1 tsp gf baking powder

Half tsp grated nutmeg

Quarter tsp ground mace

Zest of one orange

Half tsp ground cinnamon

2 large eggs

100g dark brown soft sugar

1 small pumpkin (or small butternut squash)

4 tbsp light olive oil

125g pitted dates, sliced

a handful of walnuts


Preheat oven to 180 degrees C.


Cut the squash/pumpkin in half and remove the seeds, place on a baking tray cut side up and roast until soft, approx. 30 minutes.  Remove from the oven and allow to cool before pureeing the flesh in a food processor.  Butter and flour a loaf tin or a 23cm springform tin.


In a bowl sift together the flour, baking powder, nutmeg, mace and cinnamon and set aside.  In another large bowl whisk together the eggs and sugar, add the squash/pumpkin puree, orange zest and oil and stir.  Add the chopped dates and walnuts and fold the flour into the mixture.  Spoon the mixture into the prepared tin.  Bake in lower third of the oven for approx. 55 minutes, until a skewer comes out clean.  Allow to cool for 10 minutes before turning out onto rack.