How to make butternut squash, sunken apricot & almond cake

Your need a mixer or a bowl to mix your ingredients

Crack three eggs that are at room temperature into your bowl

Like this!

Use 180g caster sugar only

Add to bowl and whisk for 4 minutes or until it's a nice creamy yellow mess.

While that's whisking. Use half a butternut squash and peel the skin off and scoop out the seeds

Your need a grater to grate the squash into fine pieces

The skins quite tough so be careful whilst cutting

Now grate it all like so ....,

Check that your mixtures ready - see its nice and creamy and yellow

Add you squash into the mixture

Mix the batter and squash together

You will now need baking powder

Add two tea spoons to your mixture

Now get your salt

Add one tea spoon to mixture

Your need 100g off ground almond

And 90g off rice flour (you can use normal if you don't have this)

Add both to mixture and whisk all together

Mix for a couple off minutes till it's smooth

Your need a good cake tin... You can line with parchment or use a tin like this that unclips at the side for easy cake access

Pour in your mixture like so...should be think and creamy and not too stodgy

Now your need a tin off apricot halves

Place into mixture in a pattern you like .... You can use more or less as desired Don't worry if they sink a little - that's good and how it's supposed to be.

Lastly add some flaked almonds to decorate the top off your cake

Like so...now place in oven for about 40 minutes

After deciding it needed more apricots , 30 minutes later hey presto one delicious dairy free vegetable sunken apricot cake. Enjoy!