Leftover veg & orange cake
- Preparation and cooking time
- Plus cooling
- Cuts into 15 squares
A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours
- 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
- STEP 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.
- STEP 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.
- STEP 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.
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.