LEFTOVER VEG & ORANGE CAKE

Leftover veg & orange cake image

Provided by @MakeItYours

Number Of Ingredients 12

200g butter, melted, plus extra for greasing
140g sultanas 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.
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.