Leftover veg & orange cake

Leftover veg & orange cake

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(11 ratings)

Prep: 40 mins Cook: 30 mins Plus cooling

Easy

Cuts into 15 squares
A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Nutrition and extra info

  • Freeze un-iced

Nutrition: per square

  • kcal346
  • fat13g
  • saturates7g
  • carbs54g
  • sugars40g
  • fibre1.2g
  • protein4g
  • salt0.7g
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Ingredients

  • 200g butter, melted, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g sultana or raisins
  • zest and juice 2 oranges, or 4 clementines
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 300g self-raising flour
  • 300g light soft brown sugar
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 4 large egg, beaten with a fork
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g carrots, parsnips, pumpkin, butternut squash or swede, or a mixture, grated
    Swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 200g icing sugar or fondant icing sugar
  • few crushed white sugar cubes

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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