There’s nothing like a slice of cake and a cup of tea in the afternoon but it can be hard to enjoy when trying to dodge sugary treats.
With a homemade cake, however, you’re in full control of what goes into it so it couldn’t be easier to make a healthier bake.
British chef Jamie Oliver has the perfect recipe for those seeking a nutrient-rich cake without compromising on flavour.
Sharing a recipe for apricot and root vegetable cake with honey yoghurt icing on his website, Jamie said: “Gorgeous root vegetables keep this cake deliciously soft and add a subtly sweet, earthy flavour, while apricots and pumpkin seeds give it a lovely texture. The creamy, slightly tangy yoghurt icing rounds it off perfectly.”
Though it’s not the quickest cake to make, it does serve eight to 10 people so it’s ideal for an occasion.
Method
Start with a preheated oven set to 180C/350F/gas 4, then grease the base and sides of an 18cm loose-bottomed cake tin with a little rapeseed oil/.
Line the base with baking paper to stop the batter from sticking as it bakes, then make a start on the cake mixture.
Peel and grate the carrots, beetroot and parsnip into a large bowl. Separately zest an orange into a bowl and add just two-thirds of it to the vegetables, reserving the rest for the frosting.
Pour in the maple syrup, eggs and rapeseed oil then mix to combine. Next, fold in the flour, spice, baking powder and a pinch of salt.
Finely dice the apricots, then add them to the bowl along with the seeds, then mix everything until well combined.
Pour the mixture into the prepared tin and bake for 35 to 40 minutes, rotating the tin after 20 minutes, until the top is a light pink-golden tone. The sponge should bounce back when pressed lightly, and a skewer inserted into the centre will come out clean when fully cooked.
Remove from the oven and leave to cool in the tin. Meanwhile, whisk together all the ingredients for the icing except the lemon, add most of the reserved orange zest, and blend until completely smooth.
Squeeze in a tiny bit of lemon juice and whisk in, then cover the bowl and place in the fridge until needed.
When the cake is completely cool, transfer it to a plate or stand, then finish with the icing, smoothing it all over the top of the cake with the back of a spoon. Decorate the cake with the remaining orange zest and extra pumpkin seeds then serve.
Jamie noted that this cake will stay fresh for up to five days in a sealed container in the fridge.
