Spiced Swede (Rutabaga) Cake with Cream Cheese Frosting
This gently spiced cake is a perfect way to use up any veg box swedes lurking in the vegetable crisper. Excellent with an afternoon cuppa.
Servings16 pieces
Prep Time10 minutes
Cook Time30 minutes
Ingredients
for the swede cake
- 175grams caster sugar
- 100grams plain natural yogurt
- 100ml vegetable oil
- 3large eggs
- 250grams self-raising flour
- 0.5tsp bicarbonate of soda
- 1tsp ground ginger
- 1/8tsp freshly grated nutmeg
- 1pinch sea salt
- 150grams swedegrated
for the cream cheese frosting
- 220grams full fat cream cheese
- 250grams icing sugar
- crystallised gingerchopped, to decorate
Instructions
- Preheat oven to 180C/160C fan and grease and line a 9 inch square cake tin.
- Whisk together the sugar, oil, yogurt and eggs in a large mixing bowl.
- Sift together the flour, bicarbonate of soda, spices and salt.
- Stir the dry ingredients into the wet, and fold in the grated swede.
- Spoon into the prepared baking tin and bake in the centre of the oven for 25-30 minutes. A skewer inserted in the centre will come out clean when it's ready. Transfer to a wire rack to cool completely.
- To prepare the frosting gently combine the cream cheese and icing sugar together. Ice the cake when it is completely cool and decorate with chopped crystalised ginger or chopped nuts, if desired.
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