Vegan Persimmon, Squash, Carrot and Orange Cake

Ingredients:

• 300g spelt flour
• 150g sugar
• 100g walnuts, chopped
• 1 Hokkaido / Uchiki Kuri squash
• 5 persimmons
• 1 carrot, grated
• peel of 1 unwaxed lemon
• peel & juice of 1 orange
• 150ml nut milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon powder
• 5 cloves, ground
• 2tsp baking powder
• 1tsp soda

Directions:

1. Slice and roast the squash in the oven for about 15 minutes.
2. Purée the squash and mix with the carrot, sugar, spices, peel, milk and orange juice.
3. Sift the flour with the baking powder and soda and gradually add to the mix.
4. Cut 2 of the persimmons into cubes and stir into the mix, together with the walnuts.
5. Pour the mix into a greased 11 inch spring form.
6. Cut the remaining persimmons into slices and put on top of the cake mix.
7. Use a baking tray or aluminium foil to cover the cake.
8. Bake in a preheated oven at 180 degrees for 45-55 minutes, or until a toothpick inserted comes out clean.