Preheat oven to 180°C.
Blend with a mixer raw butternut squash and extra virgin olive oil, until you get a smooth orange cream.
Beat the eggs and the sugar with an electric mixer, then add the blended squash. Mix the almond flour with the mix of gluten-free flours, baking powder, nutmeg and orange powder. Fold in and stir to remove any lumps. It will be quite soft. Add the coarsely chopped pistachios and stir to mix.
Grease a 24 cm wide bundt cake mould and scrape in the mixture.
Bake for about 40 minutes, until golden and springy. Remove from the oven and unmould on a serving plate.
Warm the apricot jam with a tablespoon of water and brush it on the cake. Sprinkle the chopped pistachios on top, then let it cool completely before serving.