Squash and Pistachio Cake
Preheat the oven to 160°C (approximately 325°F) convection. Grease the springform pan and dust with flour.
Finely grate the squash flesh and mix with the ground almonds, hazelnuts, pistachios and cornstarch. Add the spices and baking powder. Rinse the orange in hot water, finely grate 1/2 of the zest and squeeze the juice. Mix the orange juice, orange zest and honey together then add to the squash mixture.
Whip the egg whites and salt until stiff, gradually sprinkling in the sugar. Fold into the squash mixture. Transfer to the prepared pan and bake for 30-40 minutes, until light golden brown.
Remove from the oven, loosen the outer springform pan ring and let cool.