Sneaky cakes with vegetables - recipes

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iol life jan 9 ST AD Beetroot choc cupcakes1 INDEPENDENT NEWSPAPERS beetroot chocolate cupcakes Picture: Chris Collingridge

BEETROOT AND CHOCOLATE CUPCAKES

Makes 16

250g beetroot, cooked and pureed

250ml castor sugar

3 eggs, beaten

5ml vanilla extract

180ml sunflower oil

250ml flour

10ml baking powder

125ml cocoa powder

Icing

375ml sifted icing sugar

water to mix

3ml vanilla extract

a few drops of red food colouring

Mix together the beetroot puree, sugar, eggs, vanilla and oil (quite a runny mixture).

Sift the flour, baking powder and cocoa and add to the beetroot mixture.

Spoon the mixture into paper-lined muffin pans and bake at 180ºC for 20-30 minutes until a skewer inserted into the cakes comes out clean. Allow to cool and then top with icing.

ICING: Mix the icing sugar with enough water to make a stiff icing. Add the vanilla and a few drops of colouring if desired.

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MIXED VEGETABLE SLAB CAKE

Great to use up spare vegetables

3 eggs

375ml light brown sugar

125ml oil

5ml vanilla extract

250ml cake flour

250ml wholewheat flour

3ml salt

7ml bicarbonate of soda

5ml ground cinnamon

3ml ground ginger

750ml grated mixed vegetables (carrots, courgettes, parsnips and apple)

Icing

80g butter

125g thick cream cheese

500ml icing sugar

5ml ground cinnamon

5ml vanilla extract

Beat the eggs and sugar until thick and pale. Beat in the oil and vanilla.

Sift the flours, salt, bicarbonate of soda and spices and add. Mix to combine. Add the grated vegetables and mix.

Spoon the mixture into a 20cm square cake pan which has been lined with non-stick baking paper and sprayed with non-stick cooking spray. Bake at 180ºC for 40-50 minutes until a skewer inserted into the cake comes out clean.

Remove and cool in the pan for 5 minutes before turning out. When the cake is cool completely, spread with the icing and cut into squares.

ICING: Cream the butter and cream cheese until smooth. Add icing sugar, cinnamon and vanilla and mix until fluffy.

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PARSNIP CAKE WITH NUT CRUMBLE

500ml flour

10ml baking powder

3ml salt

7ml ground cinnamon

3ml ground nutmeg

3ml ground cloves

3ml ground allspice

3 eggs

125ml sunflower oil

60ml milk

7ml vanilla extract

500ml grated parsnips

125ml chopped pecan nuts

Topping

50g butter

50ml brown sugar

5ml ground cinnamon

125ml chopped pecan nuts

Sift the flour, baking powder, salt and spices into a bowl.

Beat together the eggs, oil, milk and vanilla and stir this into the dry ingredients.

Mix in the parsnips.

Pour the mixture into a greased and base-lined 20cm spring form cake pan. Sprinkle the nuts on top. Bake at 180ºC for 40 minutes.

Remove from the oven and quickly spread with the nut topping mixture. Return to the oven and bake for about 10 more minutes or until a skewer inserted into the cake comes out clean.

TOPPING: Cream the butter, sugar and cinnamon well. Stir in the nuts.

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COURGETTE AND CRANBERRY LOAF

660ml flour

7ml bicarbonate of soda

2.5ml baking powder

10ml ground cinnamon

375ml brown sugar

4 eggs

180ml sunflower oil

10ml vanilla extract

500ml grated courgettes

50g chopped pecan nuts

125ml dried cranberries

Lemon icing

lemon juice to mix

180ml sifted icing sugar

Sift the flour, bicarbonate of soda, baking powder and cinnamon into a bowl. Stir in the sugar.

Combine the eggs, oil and vanilla and stir into the flour mixture.

Add the courgettes, nuts and cranberries and mix well.

Pour the mixture into a 13x22cm loaf pan which has been base-lined and sprayed with cooking spray.

Bake at 160ºC for 60-70 minutes or until a skewer inserted into the loaf comes out clean. Remove and turn out on to a cooling rack, While still warm, drizzle with lemon icing.

LEMON ICING: Add enough lemon juice to the icing sugar to make a stiff icing.

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CARROT CAKE

500ml brown sugar

375ml sunflower oil

4 eggs

5ml vanilla extract

750ml cake flour

5ml salt

12.5ml bicarbonate of soda

15ml ground cinnamon

250ml chopped pecan nuts

375ml desiccated coconut

500ml carrot puree

180ml crushed pineapple, drained

Icing

80g butter

125g thick cream cheese

625ml sifted icing sugar

grated rind of 1 lemon

10ml grated orange rind

20ml orange juice

Beat the sugar, oil, eggs and vanilla together in a large mixing bowl.

Sift the flour, salt, bicarbonate of soda and cinnamon and add to the egg mixture. Mix thoroughly.

Stir in the nuts, coconut, carrot and pineapple and mix well.

Pour the batter into a well greased 25cm ring pan and bake for 50 to 60 minutes or until a skewer inserted into the cake comes out clean.

Cool in the pan for 10 minutes before turning out. When completely cool, spread with the icing.

ICING: Cream the butter and cream cheese until smooth. Add the icing sugar, lemon and orange rind and mix well. Mix in enough orange juice for a spreadable consistency. - The Star

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