Kitchen Garden Cake: Easy Vegetable Garden Cake Recipe

Kitchen Garden Cake

Ingredients

• 180g/6ozs softened butter

• 180g/6ozs caster sugar

• 3 eggs

• 220g plain all purpose flour

• 2 teaspoons baking powder

• 1 tsp ground cinnamon

• 120g coarsely grated parsnip

• 120g coarsely grated carrot (about 1.5 medium carrots)

• 120g coarsely grated potato (about 1 large potato)

• 120 coarsely grated eating apple (about 1 large apple and just eat the rest around the core)

• Zest and juice 1 orange

• 100grams/3.5ozs low fat ricotta

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Step 1 - Heat the oven to Gas Mark4/180’C/350’F. Grease and line a 23cms springform tin.

Step 2 - Cream together the butter and sugar and beat in the eggs.

Step 3 - Sieve together the flour and cinnamon and fold into the cake mixture along with the carrot, parsnip, potato and apple. Stir in the orange zest, ricotta and juice.

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Step 4 - Turn into the prepared cake tin and bake for 50-60 minutes until a skewer comes out clean.

Step 5 - Turn on to a wire rack to cool. Drizzle with an orange water icing.

Adapted from the National Trust U.K.

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