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 eggs, 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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Comments, questions and tips

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jellybaby25's picture
jellybaby25
13th Oct, 2013
Very moist and yummy!
satans_lil_sister's picture
satans_lil_sister
17th May, 2013
5.05
Damn - it double posted my comment, but didn't include the rating? Bleedin' internet aliens...
satans_lil_sister's picture
satans_lil_sister
17th May, 2013
5.05
I was intrigued the moment I saw this recipe! I used parsnips. Came out lovely, texture like a carrot cake.
satans_lil_sister's picture
satans_lil_sister
17th May, 2013
5.05
I was intrigued the moment I saw this recipe! I used parsnips. Came out lovely, texture like a carrot cake.
anoushkabramley
28th Mar, 2013
4.05
Good basis for tweaking this recipe! I used rape seed oil instead of butter (weighed 200 g) and mashed one banana to make up 300 g of grated carrot. I also used 100g whole meal flour to make it healthier and did not other soaking the sultanas in juice. It came out perfect after 40 min in the oven, moist and moorish. You can change the spices as well; I replaced ginger with a good grating of nutmeg. Even young kids liked it, good for lunch boxes and will freeze well. May try with less sugar next time or try golden syrup.
Hmarsha1
18th Mar, 2017
That was exactly what I wanted to do- swop for oil and whole meal flour. Now I know it works I will give it a go. Defo will drop the sugar too. Thanks
smellysocks
12th Feb, 2013
mmm sounds great have had courgette cake before is it similar??
billbrown
28th Jan, 2013
The whole idea behind the title is that you have left over RAW veg that you haven't used yet and it going off so therefore make this cake, Ive made is one grated a parsnip and carrot and instead of sultanas because my bro doesn't like cooked fruit I used grated apple, I didn't tell him what was in him and he loved it and because I didn't have any Oranges I use lemon and limes worked brilliantly.
rosieroo4eva
14th Jan, 2013
veg is cakes is fab...i made a carrot marmalade & orange cake....my son was yuck not eating that until he tried a slice...dont knock it till you tried it....great way to veg into kids without them even knowing it found either grating it or julienne adds a great texture to the cake, personally i prefer a mixture of the two....
amyloureilly
13th Jan, 2013
5.05
Great, I used this recipe but made it paleo, so i used coconut oil instead of butter and agave instead of sugar, I also used Doves Farm gluten free flour and lime zest as I didn't have any oranges. Totally delicious and moist will definitely make these for the kids again, they had no idea they were eating parsnip cake!

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