When you fancy a slice of cake with your afternoon cuppa, avoiding sugar-laden treats is a real headache. But if you're whipping up your own cake, you've got the power over every ingredient, making it a breeze to create a guilt-free bake. British chef Jamie Oliver has come through with an ideal recipe for those hankering after a nutritious yet tasty treat. He recommends an apricot and root vegetable cake with honey yoghurt icing which can be found on his website. Jamie enthused about the concoction: "Gorgeous root vegetables keep this cake deliciously soft and add a subtly sweet, earthy flavour, while apricots and pumpkin seeds give it a lovely texture. The creamy, slightly tangy yoghurt icing rounds it off perfectly.".
Although it's no quick whip-up, the cake does serve a handsome 8-10 people, so it's great for gatherings. Though it's not the quickest cake to make, it does serve eight to 10 people so it's ideal for an occasion. For the icing. Fire up the oven to 180C/350F/gas 4 and prep an 18cm loose-bottomed tin by oiling it with some rapeseed oil and lining the base with baking paper. Then dive into the mixture, reports the Express.
Start by peeling and grating carrots, beetroot, and parsnip into a big bowl. Zest an orange into another and pop two-thirds of this zest into the veg mix, setting aside the rest for the icing later. Toss in the maple syrup, eggs, and more rapeseed oil, then give it a good stir. Finally, gently fold in flour, spices, baking powder, and just a dash of salt. Chop the apricots into fine pieces, then toss them into the bowl along with the seeds, and give everything a good stir until it's well mixed.
