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left-over raw vegetable cake – a random recipe

20 October 2014 by Dominic Franks

… Audrey the cat has found a home.  Our dear friend Elaine from Aby, who happens to write the brilliant Bramble Ramble blog has thankfully decided to take her in (after perhaps a little too much hassle from yours truly…) and as you can imagine this makes us extremely happy and has settled quite a few worried nerves.  Elaine and her wonderful family live in a gorgeous cottage nestled away in the crook of a sleepy village and I just know Audrey will be made very welcome and will love it there.  She’ll be a good cat for them too and keep away any pesky rats should they dare come anywhere near… and the wonderful thing is that we will be able to pop over and visit… it really couldn’t have come at a better time as the weather turns bad and I can honestly say I feel that a little turmoil in our world has settled around us once again… time for cake…

left-over raw vegetable cake
what with halloween on the horizon there’s a lot of carved-out pumpkin flesh knocking about and this cake can be made with that or any number of root vegetables you might have lurking in the back of the fridge… I’ve used swede and carrots along with my pumpkin as that’s what I had but feel free to be as inventive as you like, it’s a pretty forgiving and very easy cake.

200g melted butter
140g raisins
zest and juice of 2 oranges
300g self-raising flour
300g light brown soft sugar
2 tsp mixed spice
1 tsp ground ginger
1 tsp bicarb of soda
4 large free-range eggs
300g of root vegetables – finely grated

pre-heat the oven to 180C and grease and line a 30cm x 20cm baking tin or volume equivalent… I used 3 one pound loaf tins

mix the raisins, zest and juice from 1 orange and microwave on high for 2 mins

in a large bowl, beat the eggs into the melted butter, then pour in the raisins and juice, then beat in the  flour, sugar, spices, bicarb and a pinch of salt and stir together well with a wooden spoon

stir in the grated vegetables and pour the batter into your tin and bake for 35-40 minutes until golden and risen and a skewer inserted comes out clean… set aside to cool

to make the icing simply mix the juice and zest of an orange with roughly 250g icing sugar until you have the desired consistency and drizzle on the cooled cake

i’m entering this cake into the brilliant Tea Time Treats bloggers challenge hosted by the lovely Karen from Lavender and Lovage  which has the theme of vegetables and gave me the initial inspiration for this months Random Recipes, which obviously i’m entering this into as I found the recipe by doing a random internet search…

eat and of course, enjoy!

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Filed Under: Cakes, Vegetarian Tagged With: #randomrecipes, carrot, Lavender and Lovage, pumpkin, pumpkin cake, random recipes, swede, tea time treats, vegetables

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  1. Great data for Belden says

    8 June 2016 at 11:36 am

    I never heard of leftover vegetable cake before. This post make me want to try it.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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#ad Jubilee Cakewiches with @guylian.uk Still sl #ad Jubilee Cakewiches with @guylian.uk 

Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

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I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
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Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

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