Celeriac, walnut and pumpkin seed cake

Celeriac, walnut and pumpkin seed loaf

After the success of last month's celeriac traybake with peanut butter frosting I knew the best possible use for last week's veg bag's gnarly celeriac was to turn it into a cake.

I wanted to do something a bit different to last time - something a little bit healthier, without any frosting. This recipe is an adaptation of a Mary Berry recipe for courgette loaf and it was really good. Everyone in the family devoured it and even better, as the recipe makes two loaves, we delivered the extra one to friends with a newborn baby where by all accounts it was devoured too.

As with the last recipe, you really can't taste the celeriac at all, so should you not be a fan of them, yet find yourself in possession of one it's the perfect use.

3 large eggs
275ml sunflower oil
350g (12oz) caster sugar
350g (12oz) grated celeriac
165g (5.5oz) plain flour
165g (5.5oz) buckwheat flour
1 tsp baking powder
2 tsp bicarbonate of soda
1 tbsp ground cinnamon
175g (6oz) sultanas
125g (4oz) walnuts, chopped
25g (1oz) pumpkin seeds

Preheat the oven to 180°C/gas mark 4. Grease and base line two 900g (2lb) loaf tins with greaseproof paper.

Measure all of the ingredients into a large mixing bowl and stir well to combine. Pour half into each prepared tin.

Bake in the pre-heated oven for one hour until the loaves are firm and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out and leaving to cool completely on a wire rack.