Swede & Rosemary Cake
Cakes, Bakes & Bread
Feeds 8-10
Cook Time: 45 Mins
Difficulty: Medium
Any vegetables in a cake add moisture, earthiness and a wonderful richness. It works with any root vegetables so this is an amazing way to use up any left over root veg you might have, especially swede!
Give the recipe a go with parsnips, carrots, butternut squash, courgette, beetroot and just about any other veggies!
The rosemary adds and amazing floral note to the cake, if this doesnt sound up you street, simply leave it out!
INGREDIENTS:
For The Cake:
350g Rapeseed Oil
360g Plain Flour
1 Tsp Bicarbonate of Soda
1.5 Tsp Baking Powder
2 Tsp Mixed Spice
2 Sprigs of Rosemary, leaves picked and chopped
1/2 Tsp Vanilla Extract
250g Caster Sugar
150g Light Brown Sugar
4 Large Eggs
350g Swede, peeled and grated
100g Chopped Walnuts
For The Topping:
150g Cream Cheese
40g Butter, room temperature
275g Icing Sugar
1 Tsp Vanilla Extract
METHOD:
Pre-heat the oven to 180C
Grease and line a 23x34cm baking tin with butter and non-stick baking paper
Mix the flour, bi-carb, baking powder, mixed spice, grated swede, chopped walnuts & chopped rosemary leaves together in a bowl
In a separate bowl, mix the caster sugar & brown sugar. Add the eggs, one at a time, whisking well between each addition
Add 1/2 the oil and the vanilla extract and whisk really well before adding the second half and continue to whisk. After all the oil has been added, whisk for a further 1-2 minutes to make sure the mix is fully emulsified
Trying to mix as little as possible, fold in the dry ingredients until just mixed
Pour into the lined baking tin and bake for 40-50 minutes until a skewer or cocktail stick inserted into the cake comes out clean and the cake is well risen
Leave to cool in the tin for 5 minutes before turning out onto a cooling rack
To make the topping, beat the sugar and icing sugar together until light and fluffy
Fold through the cream cheese and vanilla extract
Once the cake is fully cooled, cut into slices or squares and top each square with a ‘quiff’ of cream cheese topping!
