ORANGE, BUTTERNUT & POPPY SEED LOAF

Makes 1 loaf to serve 4-6 people

70g rice flour

20g finely ground oats or oat flour

65g ground almonds

1 tsp baking powder

1/8 tsp bicarbonate of soda

½ butternut squash

Finely grated zest of 1 large orange

Finely grated zest of ½ lemon

1 tbsp lemon juice

1 tbsp poppy seeds

2 eggs

85g golden caster sugar or demerara sugar

Coconut oil, for greasing

For the glacé icing:

120g golden icing sugar

1 tsp poppy seeds

Juice of ½ orange

Juice of ¼ lemon

1 Heat oven to 180°C/fan 160°C/350°F. Grease a 450g loaf tin with coconut oil and line with baking parchment.

2 Sift together the flours, ground almonds and raising agents. Set aside.

3 Peel and coarsely grate squash.

Sprinkle 150g over zests, juices and seeds. 4 In separate bowl whisk eggs and sugar until thick and doubled in volume. Gently fold through the butternut mix, followed by dry ingredients. Leave for 10 mins.

5 Scrape into tin and bake in centre of the oven for 40 mins, until skewer comes out clean. Cool in tin then turn on to rack. 6 Sift icing sugar into a bowl, add poppy seeds and enough juice for thickness of double cream. Pour as needed over cake.

Nourish Cakes by Marianne Stewart (Quadrille, £15) Photo: Catherine Frawley