Name: Leftover veg & orange cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Cuts into 15 squares
Cuisine: British
Ingredients: 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

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Leftover veg & orange cake

Leftover veg & orange cake

Sarah Cook

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Cuts into 15 squares

Easy

Prep: 40 mins

Cook: 30 mins

Plus cooling

A star rating of 4.5 out of 5.20 ratingsRate

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

Freezable (Freeze un-iced)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per square

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

low

Method

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.

RECIPE TIPS

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.

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A star rating of 4.5 out of 5.20 ratings

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