Bathroom >
Spiced Swede Cake
By Friend Of Joules, Kate At Blackberry Cottage
This recipe is perfect to have after coming in from an autumnal walk, the spice is just enough to warm you up without being overpowering.
Make Time:
60 Mins
Serves:
8-10
Kate Saunders
What better way to introduce you to vegetable cakes than with the humble swede? Swede is one of my first vegetable memories as a young child. If you have never tried it grated in a salad, then that is a must, it is fabulous. Using vegetables in cakes is not a new or crazy idea, vegetables have been used in cakes for hundreds of years. Did you know that parsnip used to be ground up and used as a sugar?
This cake is made with gram flour, made from chickpeas, which is full of protein and fibre and a great alternative to regular flours as it is widely available. Being refined sugar free too, you can add additional flavour with your honey choice. As with all my recipes, the vegetable is one of the star ingredients, not just a token gesture. So you get some nutritional value, and it tastes like a regular teatime cake!”
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Line a 23cm round cake tin with baking parchment.
- This spiced delight is super easy to make. Start by peeling, dicing and then steaming the swede until soft, then puree with a food processor or hand blender until smooth, allow to cool.
- In a large bowl, whisk the honey, eggs, butter and vanilla extract together until it has a smooth, light consistency. Add the pureed swede and fold gently in. Now, sift the gram flour, baking powder and mixed spice on top, then gently fold in.
- Pour into the lined tin and pop into the middle of the preheated oven to bake for 40 mins, until a skewer inserted into the middle of the cake comes out clean. Keep an eye on your cake while it’s baking, you might need to place a piece of baking parchment on top to stop it from browning too much.
- When it’s ready, place on a cooling rack for 10 minutes before taking out of the tin, then leave to cool completely, or as long as you can keep tempted fingers away. The aroma is incredible.
Note: Gluten free, no refined sugar, can be made dairy free by substituting butter for a dairy free baking butter.
Kate shares this recipe and more in her book, ‘Blackberry Cottage, Cakes with Secret Ingredients’. From Aubergine to Zucchini, it features over 27 different vegetables in over 100 cakes, cookies, ice-creams and jams.
Ingredients for Swede Cake
- 150g Swede
- 150g Runny Honey
- 3 Medium Free Range Eggs
- 50g Softened Unsalted Butter
- 1 Tsp Vanilla Extract
- 150g Gram Flour
- 1 Tsp Baking Powder
- 1 ½ Tsp Mixed Spice
Brilliant Blackberry Cottage
Whether you are a keen gardener with a glut of vegetables, a keen baker looking for healthier alternatives, or just want to try something new, enjoy the recipes in Kate’s book or try her ready-to-eat treats.
