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.