Annie Bell's butternut, ginger and orange loaf recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s butternut ginger and orange loaf recipe By You Magazine - January 16, 2022 Carrot-style cakes can be made with other sweet-tasting root veg, such as squash. Although spelt isn’t technically gluten-free, many people who are unable to tolerate gluten find they can cope with this ancient grain. Chris Alack MAKES 1 SMALL LOAF 120ml extra virgin olive oil, plus extra for greasing the tin 1 medium orange, plus 2 tbsp juice 1 tbsp runny honey 150g light brown soft sugar 2 medium eggs, separated 90g coarsely grated butternut squash 1 heaped tsp finely grated fresh ginger 60g roasted and chopped hazelnuts 50g sultanas 110g wholemeal spelt flour 1 heaped tsp baking powder, sifted Preheat the oven to 190C/170C fan/gas 5. Brush a 1lb nonstick loaf tin with oil and line the base with baking paper. Finely grate the zest of the orange, then cut off the skin and pith, halve it downwards and thinly slice into half moons. Trickle the honey over the paper in the tin then smooth it with a spoon and arrange the orange half moons in a row on top, discarding the ends. Whisk the oil, sugar, egg yolks and zest together in a large bowl (or in a food processor if the sugar is lumpy). Stir in the 2 tbsp of orange juice and fold in the butternut squash, ginger, nuts and sultanas. Mix in the flour and baking powder. Using an electric whisk, beat the egg whites in a medium bowl until they are stiff then fold them into the cake mixture. Carefully pour this over the orange slices then bake for 40-45 minutes until risen, and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to stand for 5-10 minutes, then place a wire rack on top and invert the cake, peel off the base paper and leave to cool. The cake will keep well overnight loosely covered. Food styling: Clare Lewis. Stylist: Sue Radcliffe RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved