When I work from home, I opt for a slice of something baked from scratch with my cup of coffee. More so,during the winter months. And this gluten-free cake will be baked tonight for my Friday work from home ritual.

Ingredients

350 g of butternut squash peeled and cubed
180 g of fruity extra virgin olive oil
3 free-range eggs
180 g of cane sugar
150 g of gluten-free flour mix *
100 g of almond flour
15 g of baking powder
1 teaspoon of grated nutmeg
1 teaspoon of orange powder or orange zest
100 g of shelled pistachios coarsely chopped
Ingredients to decorate the cake
4 tablespoons of apricot jam
1 tablespoon of water
100 g of shelled pistachios coarsely chopped {More}

For how to convert grams to ounces and more go here