Spiced swede cake

Name: Spiced swede cake
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 175 g sunflower oil, plus extra for greasing; 225 g light muscovado sugar; 2 eggs; 1½ tsp ground cinnamon; 1 tsp mixed spice; ½ tsp ground ginger; ½ tsp coarsely ground black pepper; 1 orange (scrubbed), zest; ½ tsp fine sea salt; 225 g plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; 100 g sultanas; 75 g walnuts, roughly chopped; 175 g peeled and finely grated swede (peeled weight)

This rather delicious cousin to your more everyday carrot cake is well worth trying. Recipe by Lucas Hollweg

4.5 out of 5 stars(5) Rate this recipe

Serves10
CourseDessert
Prepare35 mins
Cook1 hr 15 mins
Total time1 hr 50 mins
Pluscooling

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Ingredients

175g sunflower oil, plus extra for greasing
225g light muscovado sugar
2 eggs
1½ tsp ground cinnamon
1 tsp mixed spice
½ tsp ground ginger
½ tsp coarsely ground black pepper
1 orange (scrubbed), zest
½ tsp fine sea salt
225g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
100g sultanas
75g walnuts, roughly chopped
175g peeled and finely grated swede (peeled weight)

Icing

50g unsalted butter, softened
200g full-fat soft cheese
100g light muscovado sugar
1 orange (scrubbed), zest

Method

Preheat the oven to 180°C, gas mark 4. Grease a 900g loaf tin, then use two strips of baking parchment to line the sides (one strip lengthways, the other widthways), leaving an overhang. In a large mixing bowl, use an electric hand mixer to whisk the sugar and eggs until light and foamy. Add the oil, spices, orange zest and salt, then whisk until smooth.
Sift in the flour, baking powder and bicarbonate of soda; whisk until combined. Using a spatula, fold in the sultanas and walnuts, then the grated swede. Tip into the prepared tin, level the top and bake for 1 hour-1 hour 15 minutes until the top is well risen and a skewer inserted into the centre comes out clean. It may smell a bit ‘swedey’ as it cooks, but this will disappear as it cools.
Cool in the tin on a rack for 10 minutes, then use the parchment to lift the cake from the tin and sit it directly on the rack to cool completely. For the icing, in a mixing bowl, use an electric hand mixer to beat together the butter, soft cheese and sugar until smooth. Spread on top of the cooled cake and scatter with the zest.