Go Back
Print

Spiced Rutabaga (Swede) Cake

Course Dessert
Cuisine English
Keyword cake, swede
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12 slices

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.