Root Vegetable Cake
Root Vegetable Peelings
- 3 cups Peelings from washed vegetables (Use what you have, we happened to have parsnip, potato and carrot peels on hand (about 3 generous handfuls))
- 1.5 cups Self-raising wholemeal flour ((200g))
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoons Ground Nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Raisins or Cranberries ((75g))
- 3 Eggs
- 0.5 cups Maple syrup
- 0.5 cups Vegetable oil
- 1 cup Plain Greek Yoghurt
- 1 teaspoon Vanilla Extract
- .75 cups Whipping Cream
- 2 tablespoons Maple Syrup
- 0.5 teaspoons Ground Cinnamon
- 5-10 Walnuts (Optional, but can be lightly toasted and used decoration)
For the cake
For the maple and cinnamon whipped cream
Instructions
Preheat oven to 180C/350F.
Grease a 9” cake tin and line the bottom with baking paper.
Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.
Sift the flour, bicarb of soda, baking powder, cinnamon, and salt into a large bowl.
Stir in the raisins and finely blitzed vegetables.
In a separate bowl, beat the eggs, maple syrup, oil, yogurt, and vanilla together with an electric mixer.
Gently fold the wet ingredients into the dry until combined.
Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
Leave to cool in the tin for 10 minutes and then remove and frost with the maple cream when it is fully cooled.