Spiced Rutabaga (Swede) Cake

by Tara's Busy Kitchen

Ingredients

Spiced Rutabaga (Swede) Cake
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)

Directions

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.

Most of the tomatoes never make it out of the box... they were so delicious!

— Louise

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