It’s almost the end of January already!! I nearly ran out of time to make my seasonal recipe for this month but we’ve got it in just in time! This month I tried making recipes using swede; I did actually make two recipes; one Indian spiced swede fritters and then a swede cake to showcase how the vegetable can be used for a lot more than just mash but…the fritters were kind of tasteless and soggy, so we don’t need to talk about them, instead, we’re gonna use veggiedessert’s recipe on her blog for this very interesting swede cake!
150g raw, peeled and grated swede (I accidentally used 400g in mine!!!! Just know it doesn’t have the strongest flavour so you could add more if you wanted…but not 400g worth.)
175g Granulated Sugar
100g Plain Yoghurt
100ml Vegetable Oil
2 tsp Vanilla Extract
250g Self-Raising Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Ground Nutmeg (don’t scrimp on this, it makes a huge difference to the flavour)
1/2 tsp Salt
For the Brown Butter Frosting:
400g Icing Sugar
2 tsp Vanilla Extract
3-4 tbsp Milk
115g Unsalted Butter
Walnuts for the topping
Preheat your oven to 180C/ 160 Fan/ Gas Mark 4 and grease a 9 inch square cake tin (or I just used a 9 inch round tin).
With an electric whisk, mix eggs, sugar, yoghurt, oil and vanilla together until you get a smooth batter with no lumps.
Stir in the grated swede (you won't have quite so much swede as I did…so yours should be much easier to mix together). The swede doesn’t need to break down, just mix it with the batter until the grated swede is fully covered.
Now, sift in the flour, baking powder, baking soda, nutmeg and salt into the batter. Mix together until everything is fully combined and you have a thick cake batter.
Pour the batter into your greased cake tin and bake in the oven for between 25-35 minutes, or until it's crisp on the outside and a toothpick comes out clean. Mine took more towards the 35-minute side but it did have all that swede in it!!
Now on to the brown butter frosting! In a bowl, add icing sugar, vanilla extract and 1 tbsp milk and set aside, for now, you don’t need to mix it.
Put your butter in a saucepan and melt it over low heat until it's fully dissolved. Keep melting the butter until it turns a brown colour and begins to smell a bit nutty. This might take between 5-10 minutes.
As soon as the butter is brown and nutty pour it straight into your icing sugar bowl and gently whisk it all together (be careful, the butter might spit a little). Keep whisking until you have a smooth and silky frosting that is thick enough to ice with, if your frosting won't thicken just add another tbsp of icing sugar in or leave it in the fridge for 10 minutes.
Now your cake should be done baking! Take it out of the oven and leave it in its tin for at least 10 minutes. Once it's cooled, turn it out onto a wire rack for another 15 mins to cool completely.
Once your cake is cool it's time to top it! I just spooned 5 balls of icing onto the cake and arranged them evenly around the edges before putting the rest of the icing in the middle of the cake and then decorating with chopped walnuts!
And that's it! This cake is simple to make and uses a secret vegetable that your fussy eaters don’t need to know about. The cake itself is sweet, but with an earthy flavour that stops it being too sweet, the icing, on the other hand, is VERY sweet but it’s a nice balance and with the chopped walnuts it gives a bit of bite between the moist cake.
I wouldn’t say this one was quite as nice as the parsnip cake I made (but that might be down to using almost half a kilo of swede!!!!) but if you’re used to that earthy flavour of veg in cakes then I know you’ll love this one, if you’re not used to it, the actual recipe only uses a little bit of swede anyway so it’ll be a nice introduction for you and your loved ones to the world of veggie cakes!!