Cake Recipes from Milton Country Park

Here are the three cake recipes we had at our stall on Sunday at Milton Country Park Autumn Festival. All of the recipes include a vegetable and reduced sugar and/or fat:

  • Butternut Squash and Ginger Cakes
  • Pea and Vanilla Cake
  • Chocolate and Beetroot

 

Butternut Squash and Ginger Cakes

Gluten free, fat free and low sugar

Ingredients

1 egg

50g caster sugar

100g peeled and grated butternut squash

grated zest of half a lemon

25g rice flour

50g ground almonds

1 tsp baking powder

2 tsp ground ginger

1. Preheat the oven to 160 C

2. Whisk together the egg and the sugar in a bowl until fluffy and pale

3. Add the grated butternut squash and lemon zest, and whisk briefly

4. Add the flour, ground almonds, baking powder and ground ginger and whisk again

5. Either spoon the mixture into a small cake tin, or into small cup cake cases

6. For larger cake, bake for about 30 minutes, for cupcakes bake for 15 minutes

Adapted from Red Velvet Chocolate Heartache by Harry Eastwood

 

 

Pea and Vanilla Cake

 

This recipe was truly delicious! Click here for the recipe on Veggiedesserts.com

 

 

Chocolate and Beetroot Cake

Ingredients

375g Beetroot (cooked, NOT pickled)

300ml Sunflower Oil

5 Eggs

275g Plain Flour

3 tsp Baking Powder

110g Cocoa Powder (unsweetened)

200g Sugar

Couple of drops of vanilla essence

Pinch of salt

1. Pre-heat the oven to 175o.

2. Puree the cooked beetroot with the oil.

3. Whisk the eggs into the beetroot puree.

4. Combine all of the dry ingredients and add to puree.

5. Line and fill a 2.5 litre tin and place in the oven for 1 ½ hours (cover for the last 15-20 minutes so that the cake does not burn).