Leftover Veg & Orange Cake recommended by Hayley

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Prep: 40 mins cook: 30 mins plus cooling

Easy cuts into 15 squares

Ingredients:

  • 200g butter, melted, plus extra for greasing
  • 140g sultana or raisins
  • zest and juice 2 oranges, or 4 clementines
  • 300g self-raising flour
  • 300g light soft brown sugar
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 4 large eggs, beaten with a fork
  • 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated
  • 200g icing sugar or fondant icing sugar
  • few crushed white sugar cubes
  1. Heat oven to 180C/160C fan/gas 4.
  2. Grease and line a 30 x 20cm baking or roasting tin with baking parchment.
  3. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.
  4. Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl.
  5. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon.
  6. Stir in the grated veg, and scrape into the tin.
  7. Bake for 35 – 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
  8. Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing.
  9. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.
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