Leftover veg & orange cake

Leftover veg & orange cake

  • Rating: 4 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable (Freeze un-iced)
Nutrition: per square
HighlightNutrientUnit
kcal346
fat13g
saturates7g
carbs54g
sugars40g
fibre1.2g
protein4g
low insalt0.7g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.17 ratings
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