Pre-heat oven to 350°F(180°C) and spray a 9” spring form pan with canola or non-stick spray.

Season diced turkey with salt and pepper and add the herbs.

In a preheated frying pan, sauté the turkey until browned and partially cooked. Approximately 3 minutes. Add the cranberries and orange juice and keep on the heat until all liquid has evaporated. Remove from heat and set aside.

In a large bowl, sift together the flours, baking powder, salt, baking soda, garlic and onion powder.

In an electric mixer, with paddle attachment, add dry ingredients, followed by cheese, scallions and butternut squash. Lightly mix to combine.

In a medium bowl, whisk buttermilk, canola oil, eggs and water together until combined.

Add the buttermilk mixture to the mixer and place on medium speed until a thick batter forms, approximately 30 seconds.

Spread turkey and cranberries evenly across the bottom of the prepared cake pan.

Pour batter evenly over the turkey and cranberries smoothing the top.

Bake in pre-heated oven for 45 minutes.

In a small saucepan on medium heat, add sugar to orange juice simmering until reduced by half, add cranberries and cook an additional 5 minutes until softened.

The savoury cake is done when the batter is fully set and a paring knife inserted into the center comes out clean.

Remove the savoury cake from the oven and allow it to cool in the pan for 5 minutes before turning it out onto a plate.

Spoon glaze over the top of the cake. Slice and serve warm.