Allotment Cake Recipe

Makes 12 portions

Prep time – 2 hours

Equipment – 23cm round deep cake tin, 12 slice cake divider

INGREDIENTS

• 125g courgettes, peeled and grated
• 125g parsnip, peeled and grated
• 125g beetroot, peeled and grated
• 2 eggs
• 280g caster sugar
• 240ml sunflower oil
• 375g plain flour
• 6g salt
• 5g bicarbonate of soda
• 3g baking powder
• 8g ground cinnamon
• 4g lemon zest

GLAZE

• 375g fondant icing
• 60g beetroot, peeled and
  finely grated

Method:

• Oven 170C.
• Mix grated vegetables and set aside for later.
• Whisk egg and sugar and slowly add oil to emulsify.
• Sieve dry ingredients and fold into the egg mixture. Add grated vegetables followed by lemon zest and mix well to combine.
• Pour mixture into a greased and lined 23cm cake tin and bake for 1 hour and 30 mins or until cooked.
• Allow to cool in the tin for 10 mins and then turn out onto a wire rack to cool fully.
• To glaze, melt fondant icing in the microwave with a little water, for 10 seconds at low power until liquid, add beetroot and stir gently to combine and pour liberally over cooled cake. Leave to set.