dairy free cakerating:
Whisk 3 eggs with 180g caster sugar until pale and fluffy
Add 200g peeled finely grated butternut squash along with 1tsp almond essence and stir
Add 60g rice flour (I'm sure normal flour would suffice), 200g ground almonds, 2tsp baking powder, 2tsp mixed spice (I left this out), half a tsp salt, stir
Pour into lined and greased flan tin.
Drain a 240g tin of apricot halves, and squish them lightly into the cake
Bake for 45 mins at 180deg. Once cool dust with icing sugar, although I did this and the cake was so moist it just absorbed the icing sugar and so it didn't look dusted anymore.