LEFTOVER VEG & ORANGE CAKE

Leftover veg & orange cake image

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

Provided by Sarah Cook

Categories Buffet, Dessert

Time 1h10m

Yield Cuts into 15 squares

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 346 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 40 grams sugar, Fiber 1.2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium