Beetroot and courgette cake

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.

Cooks Notes:
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.

Comments                        add a 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!

Ingredients

75g all-bran cereal
400-450ml semi-skimmed milk
150g unrefined caster sugar
130g sultanas
25g Beetroot, grated
25g courgette, grated
180g self-raising flour, sifted
1 tsp Baking powder, sifted
1 tbsp clear honey

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Special offers on wine
Afternoon tea, curry cookery courses and more!