A slice of goodness: Butternut, ginger and orange loaf 

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.

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.