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Leftover veg & orange cake

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
  • Cuts into 15 squares
  • Easy
  • Cuts into 15 squares
  • Easy
  • Calories 346
  • Carbohydrates 54
  • Saturated Fat 7
  • Sugar 40
  • Protein 4
  • Fat 13
  • Fibre 1.2
  • Salt 0.7

Nutrition per serving

  • Calories 346
  • Carbohydrates 54
  • Saturated Fat 7
  • Sugar 40
  • Protein 4
  • Fat 13
  • Fibre 1.2
  • Salt 0.7

Ingredients

  • 200g butter, melted, plus extra for greasing
  • 140g sultanas 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

Tip

Tip
Veg varies in water content, so keep an eye on the cake near the end of cooking – it might take slightly less or slightly more time to cook.

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.

  2. Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.

  3. Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. 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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