This recipe for ginger swede cake is a lovely way to use up a leftover chunk of one of our classic British seasonal vegetables.
It's the time of year when gnarly root vegetables like swede (also known as rutabaga) appear in our vegetable bag.
R and Miss R are, predictably, extremely suspicious of unfamiliar root vegetables.
If I attempt to serve it mashed in with potato then they can detect it immediately and all hell breaks loose. I never imagined how much drama could ensue over a meal. Sometimes it takes all my effort to keep my cool and maintain my "you don't have to eat it, just don't make a fuss about it" mantra.
A swede can go a long way
So, mashed swede not proving too popular, I've been on the hunt for new ideas. Last week's swede from our Local Greens bag amazingly stretched to three meals.
- I made the swede speltotto dish (albeit with pearl barley rather than spelt) from Hugh Fearnley-Whittingstall's Veg Every Day book, which fed D, Baby S and myself happily.
- I also mashed some of it with potato alongside sausages for our dinner another evening.
- However, I had a 200g chunk left so I decided to see what would happen if I stuck it in a cake.
I finally found a way to get my kids to eat swede
One of the risks of recipe development is that you'll create something really horrible and have to throw it away. It doesn't happy to me that often, but on occasion it does and it's really disappointing.
This cake was a bit of a risk, almost as much as the celeriac flapjacks that I made recently but it's honestly a real winner. The fiery ginger taste goes really well with the earthy taste of the swede.
The kids loved it, although I didn't give any to Baby S because of the honey, which isn't suitable for under-ones. And, no-one could guess what the secret ingredient was.
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Here's how to make ginger swede cake:
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Please do not reproduce this recipe without permission.
Ginger swede cake
- 2 large eggs or two flax eggs - see notes
- 100 g dark brown sugar
- 120 ml maple syrup or agave syrup
- 150 ml sunflower oil
- 2 pieces stem ginger finely chopped
- 2 tablespoons syrup from the stem ginger jar
- 175 g plain flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 200 g grated swede
To ice (optional)
- 100 g icing sugar
- 1-2 tablespoons cold water
- Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease and line with baking paper a 20cm/8inch square cake tin.
- Beat together the 2 eggs (or flax eggs), 100g brown sugar, 120ml syrup, 150ml sunflower oil, the chopped stem ginger and 2 tablespoons of ginger syrup in a large mixing bowl.
- In a separate bowl sift together 175g plain flour, 2 teaspoons baking powder and 2 teaspoons ground ginger. Fold the dry ingredients into the wet ingredients until combined and finally mix in 200g grated swede.
- Bake in the oven for 35-40 minutes until golden brown and a skewer inserted in the centre comes out clean. Leave to cool completely in the tin before turning out.
To ice (optional)
- Mix together 100g sifted icing sugar with a tablespoon of cold water. Add the remaining water gradually, mixing it in as you go so it doesn't get too runny. If you put in too much water simply sift in a little more icing sugar.
- Drizzle over the cake and leave to set.
- To make 2 flax eggs mix together 2 tablespoons of ground flax seeds (also known as linseeds) with 6 tablespoons of cold water. Leave for a few minutes until you have a thick paste and then use in place of eggs in this recipe. You can also use chia seeds. Read more about flax eggs.
- Nutritional information is approximate and is intended as a guide only.