Step 1

Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin with a little oil. Place a long strip of baking parchment along the tin lengthways, overhanging each end a little to make it easier to lift out the finished cake.

Step 2

Sift the flour, bicarbonate of soda and spices into a large bowl. Add the sugar, squash, apricots and walnuts and stir to combine. Make sure the squash and apricots are well coated in flour to help stop them sinking in the cake.

Step 3

In a separate jug, whisk the oil, eggs, yogurt and vanilla until smooth. Pour into the dry ingredients and stir until just combined. Pour into the tin, smooth the top, then bake for 50-55 minutes, or until risen and a skewer inserted into the centre comes out clean.

Step 4

Cool for 20 minutes, then lift out using the paper and cool completely on a rack. Meanwhile, make the icing by blending all the ingredients in a food processor (or by hand) until fully combined and smooth. Chill for at least 30 minutes before using.

Step 5

The cake keeps well wrapped in baking parchment and kept in an airtight container at room temperature. Only frost it when ready to serve. There’ll be plenty to cover the top of the loaf in swirls.