A perfect recipe for using up soft over ripe berries, and squash. It's also a really lovely way of adding veg into sweet treats, and thinking differently about baking and the ingredients that can be used.
Preheat the oven to 180C/160C fan/gas 4.
Grease a 23cm Bundt tin with olive oil (a 23cm round tin also works well if you don’t have a Bundt tin).
Place the eggs and sugar in a bowl and whisk with a hand whisk. Slowly add the olive oil, orange zest and juice, then fold through finely grated squash.
Sift in the flour, baking powder, bicarbonate of soda, salt and cinnamon through a sieve. Gently stir through the blueberries, then pour the mixture into the greased cake tin.
Place on the middle shelf of the oven, and bake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Squeeze the juice of half the orange onto the warm sponge, whilst still in the tin. Allow to cool for 30 minutes, then remove from the tin and cool completely on a cooling rack.
Add the sifted icing sugar into a bowl and squeeze the remaining juice from the orange into it, then beat until smooth and thick. Dribble liberally over the cake and sprinkle with orange zest.
ENJOY (best eaten on the day of baking).