- 200g butter, melted, plus extra for greasing
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
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, or baking soda, is an alkali which is used to raise soda breads and full-…
- 4 large egg, beaten with a fork
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
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
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.
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.
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.
TipVeg 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.