Firstly welcome and secondly did the title Swede Cake spark your interest? It sparked mine too when I googled recipes to make with swede.
I like many of you get a weekly organic veg box delivered and cook with whatever is in that box from week to week. I love the challenge it brings in finding and creating new recipes and meals out of what is in season.
Luckily I love all veg and am happy to create with what I am delivered but being a keen cook I like to try new things as can get stuck in my ways like everyone else.
When I receive swede in my box I make swede gratin, swede chips and mash but had never thought about making something sweet. It wasn’t until I started looking on the internet that I saw a couple of recipes for swede cake and my interest was sparked.
I have made numerous courgette, beetroot, parsnip and carrot cakes in my time so why not swede? Swede like all other root vegetables has a sweetness that works very well in a cake and carries the spices used in this recipe very well.
Like other vegetable-based cakes, the swede provides moisture to the bake. I topped the cake with a cream cheese frosting which adds a little more sweetness to the not so sweet cake. The cinnamon and nutmeg add a subtle warmth too.
This recipe started its journey as a recipe created by Veggie Desserts but I have added my own take here and there and used my favourite cream cheese frosting with a little cinnamon and nutmeg to top the cake.
I have decorated my cake with toasted hazelnuts and almonds as well as mini fudge pieces to give a little bit of bite and texture. A spritz of edible glitter gives the frosting a delightful sheen.
Of course, feel free to decorate your cake how you wish. Sprinkles, candied fruit and grated chocolate would work well too. Let your imagination run wild.
You will need a 9” square cake pan for this recipe and depending on how big you cut your slices will get approximately 12 slices.
You can freeze this cake before frosting if you don’t need it straight away. It can be frozen in an airtight container for 3-4 months. Make sure you defrost it thoroughly at room temperature before frosting and serving.
Spiced Rutabaga (Swede) Cake
Ingredients
- 150 g peeled and grated raw swede
- 3 eggs
- 175 g caster sugar
- 100 g natural yoghurt
- 100 ml vegetable oil
- 2 tsp vanilla extract
- 250 g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp grated nutmeg
- 1/2 tsp salt
For The Decoration
- 200 g cream cheese at room temperature
- 100 g softened butter
- 100 g icing sugar
- 1 tsp of ground cinnamon
- Few gratings of nutmeg
- A handful of toasted hazelnuts optional
- A handful of toasted flaked almonds optional
- A handful of fudge pieces optional
- Gold or silver edible glitter optional
Instructions
- Preheat oven to 180C. Grease and line a 9” square cake pan with greaseproof paper.
- Beat the eggs, sugar, yoghurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, baking soda, nutmeg and salt and gently stir to combine.
- Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a cooling tray, removing the greaseproof paper to cool completely.
For The Frosting
- Using an electric whisk or food processor beat together all of the frosting ingredients until completely smooth. Decorate your cake with the frosting then top with toasted nuts, fudge pieces and spritz with edible glitter.