Veggie Patch Cakes

Potato and lemon cake (2)

By Mags Hall

A huge thank you to the 50+ who turned out to our Eco-Village Afternoon Tea on Saturday, in partnership with the Sustainable Communities Initiative. It was fantastic to meet you all and to get cooking together, and judging by how quickly the veggie themed cakes disappeared, you all appreciated the refreshments on offer! If you didn’t get the chance to try out our sweet ideas for using up the last of the winter veg, not to worry – here’s all the recipes for you, so you can try them out at home!

The Turnip and Ginger Cake was featured on our website a few weeks ago – go here for the recipe. The version I made on Saturday omitted the preserved ginger though.

Gluten-free Potato and Lemon Cake

175g unsalted butter, softened
200g caster sugar
200g ground almonds
2 tsp baking powder
250g cold, plain cooked potato (ideally a really floury type such as king edward)
Finely grated zest of 3 lemons
For the topping
Juice of 2 lemons
75g caster sugar

Heat the oven to 180C/350F/gas mark 4. Butter and line a 23cm diameter spring-form cake tin.

Beat together the butter and sugar until really pale and fluffy (five minutes in a mixer), then beat in the eggs one at a time, adding a spoonful of ground almonds with each.

Stir the baking powder into the remaining almonds, then fold them into the mixture. Push the cold potato through a ricer (or rub it through a sieve) directly into the mixture, add the lemon zest and fold in lightly. Spoon the mixture into the cake tin and bake for 30-40 minutes, until a skewer comes out clean. Check it after 25 minutes to make sure it is not colouring too much – cover with foil if it is.

Leaving the hot cake in its tin, pierce it all over with a skewer. Combine the lemon juice and caster sugar for the topping and, before the sugar has had a chance to dissolve, pour all over the cake. Leave to cool completely before serving.

Parsnip and Fruit Loaf

200g mixed dried fruit

4 tbsp orange juice

2 tbsp honey
3 large free-range eggs
175ml sunflower oil
200g light muscovado sugar
225g self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground ginger
1 tsp mixed spice
Grated zest of 1 lemon
225g parsnips, grated

For the icing;

250g natural yogurt
The juice of 1 lemon
50g icing sugar

Pre-heat the oven to 180°C/fan160°C/gas 4. Grease and line a 2-litre loaf tin.

Place the mixed dried fruit in a saucepan with the orange juice and honey and bring to a boil. Simmer for 2 minutes until the fruit is plump and the liquid has been absorbed.

Put the eggs, sunflower oil and sugar in a large bowl and whisk with an electric hand whisk for about 3 minutes until creamy. Sift over self-raising flour, baking powder, bicarbonate of soda, ground ginger, mixed spice and the grated lemon zest. Fold into the mix with the parsnips and the mixed fruit mixture. Spoon into the prepared tin and bake for 50 minutes-1 hour or until a skewer inserted into the centre comes out clean.

For the icing, beat together the natural yogurt with the lemon juice and icing sugar. While the cake is still warm, drizzle the icing over it, then transfer the cake to a cooling rack to cool completely

 

2 Comments
  • Admin
    The Fife Diet April 8, 2013 at 13:27

    Oooops, sorry! It didn’t happen when I baked it, honestly! It does still stay moist in the middle, especially if you’re parsnips have a high water content, but I’m not sure why it overflowed everywhere!

  • gerry March 29, 2013 at 17:19

    Well, thanks. I just tried the parsnip/fruit loaf exactly to the recipe and the thing has completely overflowed out of the tin and is still totally wet in the middle after an hour. Have to go I need to scrape burnt stuff off the bottom of the oven!