Gluten-free Pumkin and Apricot cake Recipe: Gluten-free

Ingredients:
1 small young pumpkin or squash- about the size of a large grapefruit
4 dried apricots, chopped finely
1 tablespoon orange peel
2 tablespoons raisins or sultanas
2 oz or 50 g sugar
2 tablespoons olive oil
1 egg
1 teaspoon ground ginger
2 tablespoons dark fruit jelly - blueberry or blackberry
1/3 teaspoon ground nutmeg
4 oz or 100g gluten-free flour mix
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar


Instructions:

•    Peel the pumpkin and remove the seeds and pulp. Chop the flesh
•    Beat the pumkin flesh to a puree with the egg, sugar and oil.
•    Beat in all the remaining ingredients.
•    Put the mixture into a deep  8 inch / 20 cm cake tine lined with non-stick baking parchment.