Sticking with the winter vegetable theme before the Springtime produce comes along, I made these parsnip & blood orange cakes which are sweet from the parsnips with the sharpness of the orange and I have to say, delicious! As with the carrot and orange cake, I boiled the blood oranges and then whizzed them in a food processor until smooth and passed through a sieve to make an even smoother puree.
Boiling fruit for cakes is well worth a try and so easy. I have done it with clementines, blood oranges and lemons. It takes about an hour of simmering until they are soft, whizzing in a processor and passing through a sieve for a smoother texture. Gently stir in 2 or 3 tablespoons of the puree to the cake mix for a more intense flavour than just zesting or adding juice and it makes the cake really moist. I will also be trying it with limes and even a grapefruit, which may need some extra simmering time!
Another seasonal cake using up a vegetable that’s lurking at the bottom of the fridge and put together with some seasonal blood oranges. Carrot and blood orange, deliciously moist with a fruity citrus flavour. The icing drizzled on top is made with the blood orange juice, so it gives it a natural but subtle pink colour. While they are in season, the blood oranges are a good fruit to use to go with carrot, but this would go just as well with any orange or even limes for a sharper citrus flavour. Recipe to follow!
Pre-heat the oven to 180C/Fan 170C/gas mark 4 and line a 30x20cm cake tin or this will make 12 individual cakes.
Melt the butter on a low heat and set aside to cool slightly. In a large mixing bowl mix the dry ingredients – sugar, flour, baking powder, spices, walnuts & salt. Whisk the eggs into the melted butter and stir into the dry ingredients until just combined. Stir in the grated vegetables and spoon the mix into the prepared tins or cake cases. Bake the small cakes for 15 mins or 20-25 mins for larger cakes until springy to the touch. Drizzle with icing once cooled (optional).