Beetroot and courgette cake
By: Paul Young From: Good Food Bites
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Beetroot and courgette cake
- Prep time:
- 20 mins, plus soaking
- Cook time:
- 1 hr
- Serves:
- Makes 1 cake
For a delicious and unusual treat try Paul Young's yummy cake flavoured with sultanas, beetroot and courgette
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Tips and suggestions
- Eat with...
- Chocolate Tart with Chocolate Sorbet
- Cooks Tips...
Strange but true, vegetables work very well in the baking of cakes. Many vegetables are sweet in taste and very distinctive in flavour, such as cucumber and beetroot.
Other vegetables, which lend themselves to baking include: sweetcorn, carrots, parsnips, courgettes, red cabbage, sweet potato, and of course rhubarb, which surprisingly is a vegetable. Using this recipe is a great way to add more vegetables and fibre to our diet.
Ingredients
- 75g all-bran cereal
- 400-450ml semi-skimmed Milk
- 150g unrefined caster sugar
- 130g sultanas
- 25g Beetroot, grated
- 25 g courgettes, grated
- 180g self-raising flour, sifted
- 1 tsp Baking powder, sifted
- 1 tbsp clear Honey
Method
1. Preheat the oven to 180°C/gas 4.2. In a large mixing bowl set the all-bran to soak in the milk until soft and porridge-like.
3. Add the caster sugar, bettroot, courgette, self-raising flour, baking powder and honey to the soaked all-bran, mixing well.
4. Spoon the mixture into a parchment-lined, greased large loaf tin or deep 20cm cake tin.
5. Bake for 1 hour until set. Remove from the oven and cool in the tin.
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Latest Comment
This is an extremely easy cake to make and despite my reservations of making a cake with vegetables I was pleasantly suprised at the end result. It was moist and very tasty. My work colleagues were so impressed that the recipe has been passed around more times than the Olympic torch!