Christmas Cake Recipe: The Two Best Holiday Cakes You Can Make With Vegetable Peelings


Christmas dinner is the main event of festive celebrations for many households, but a gourmet feast leads to a lot of waste. Leftovers from your turkey and all the trimmings can quickly fill the kitchen bin – but there are tastier ways to use up leftover vegetables from Christmas dinner preps. has rounded up the best root vegetable cake recipes for a hassle-free, waste-free dessert to try this weekend.

A disproportionate amount of annual household food waste in the UK (4.5 million tonnes of food) is recorded over the Christmas period, Commercial Waste said.

While vegetable scraps are an ideal addition to the garden compost pile, using root vegetable peel as a naturally sweet ingredient is a great way to boost your body’s immune system while enjoying festive Christmas desserts. .

Discarded carrot, parsnip, potato and beet peelings can all be used to wrap one of your five a day into festive cakes.

These root vegetables pair perfectly with a blend of spice and cinnamon flavoring – two seasonal spices popular with foodie Brits all winter long.

Carrot cake is a classic accompaniment to the British tall cup of tea, but what other cakes can you make with these Christmas scraps?

READ MORE: Christmas quiz: 40 of the best Christmas pub quiz questions

Mixed Root Vegetable Peel Cake

This no-waste cake leaves no peeling by using all types of root vegetables swirled into the sweet cake mix.

Organic vegetables are packed with nutrients and free from harmful pesticides, giving your festive cake an even earthier taste.

Sweet root peelings will pack a punch, but you can also add cauliflower or broccoli leaves for colorful flecks that run through each slice.

Gather three large handfuls of washed vegetable peelings from any combination of the following:

  • Beet roots
  • Potatoes
  • Carrots
  • Parsnip

Try using a big handful of your three favorite vegetables for a variety of flavors.

Start by preheating your oven to 180 degrees Celsius and lining a nine-inch cake pan with parchment paper.

Blend the peelings using a blender or finely chop into smaller strips – set aside and proceed to mixing all the dry ingredients in a bowl.

Stir the raisins and mixed zest into the dry mix and mix the wet ingredients (eggs, syrup, oil, yogurt and vanilla) with an electric mix in a separate bowl.

Stir wet ingredients into dry mixture and pour into pan to bake for 35-40 minutes.

Insert a skewer to check for doneness (it will come out clean) and let sit for 10 minutes to cool.

Mix all the ingredients for the icing until you obtain a thick aromatic cream and wait until the cake is completely cooled to decorate it.

Vegetable gratin and drizzled with orange

This citrus-infused vegetable cake works best with carrots and parsnips, but it can also be made with rutabaga, pumpkin, or butternut squash.

You will need:

  • 200g melted butter
  • 140 g raisins or sultanas
  • Zest and juice of two oranges
  • 300g self-rising flour
  • 300g light brown sugar
  • Two teaspoons of mixed spices
  • A teaspoon of ground ginger
  • A teaspoon of baking soda
  • Four large eggs, beaten
  • 300 g carrots, parsnips, rutabaga or zest of pumpkin
  • 200g icing sugar
  • Three crushed white sugar cubes

Preheat the oven to 180 degrees Celsius and line a 30x20cm baking pan with parchment paper before mixing in the raisins, orange zest and juice.

Heat the raisin and orange mixture in the microwave for two minutes on full power and move on to the dry ingredients – combine everything in a large bowl and mix well.

Combine the eggs, melted butter and add the orange infused raisin mixture before combining with the dry ingredients.

Stir in the vegetable zest and pour into the pan to cook for 35 to 40 minutes.

Let the cake cool in the pan and drizzle over the frosting while waiting.

Sift the icing sugar into a bowl and stir in the remaining orange zest and enough juice to make a runny frosting.

Drizzle over the cake and sprinkle crushed sugar cubes on top.

Let set before cutting into slices of about 15 squares to serve and enjoy.

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