adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apricot & root veg cake with honey yoghurt icing
0 Likes
Total Time:
1 hour 15 minutes
Soft cake made with root vegetables for earthy sweetness, apricots and pumpkin seeds for texture, and tangy yogurt icing. Deliciously unique.
Ingredients:
  • 70 ml cold-pressed rapeseed oil plus extra for greasing
  • 2 medium carrots (100g)
  • 1 beetroot (100g)
  • 2 parsnips (100g)
  • 1 orange
  • 120 g quality maple syrup
  • 2 large free-range eggs
  • 150 g wholegrain spelt flour
  • 1 pinch of mixed spice
  • 1 teaspoon baking powder
  • 60 g dried apricots preferably unsulphured
  • 40 g pumpkin seeds plus extra to decorate
  • edible flowers to decorate (optional)
  • 150 g cream cheese
  • 150 g Greek-style natural yoghurt
  • 25 g clear runny honey
  • ½ teaspoon quality vanilla extract
  • 1 lemon
Instructions:
  • 1. Preheat oven to 180ºC/350ºF/gas 4. Grease and line an 18cm cake tin. 2. Grate carrots, beetroot, and parsnip into a bowl. Add orange zest, maple syrup, eggs, and oil. 3. Fold in flour, spice, baking powder, and salt. Add diced apricots and seeds. 4. Pour mixture into tin and bake for 35-40 mins until golden and a skewer comes out clean. 5. Let cake cool in tin. 6. Make icing by whisking together ingredients, adding lemon juice. Refrigerate until ready. 7. Once cake is cool, transfer to a plate and ice the top. 8. Decorate with orange zest, pumpkin seeds, and edible flowers. 9. Serve and store leftovers in the fridge for up to five days.

Similar Recipes