mohamed shili This Apricot & root veg cake is a moist and healthy recipe, which is made with a unique blend of carrots, beetroot, and parsnips. It’s a healthy twist on a classic, ready in about 1 hour and 15 minutes, plus cooling time.
Apricot & root veg cake with honey yoghurt icing Ingredients
A wholesome, unique combination for a surprisingly delicious cake.
For the Cake:
- 70ml cold-pressed rapeseed oil, plus extra for greasing
- 2 medium carrots (100g)
- 1 beetroot (100g)
- 2 parsnips (100g)
- 1 orange
- 120g quality maple syrup
- 2 large free-range eggs
- 150g wholegrain spelt flour
- 1 pinch of mixed spice
- 1 teaspoon baking powder
- 60g dried apricots, preferably unsulphured
- 40g pumpkin seeds, plus extra to decorate
- Edible flowers, to decorate (optional)
For the Yoghurt & Honey Icing:
- 150g cream cheese
- 150g Greek-style natural yoghurt
- 25g clear runny honey
- ½ teaspoon quality vanilla extract
- 1 lemon
How To Make Apricot & root veg cake with honey yoghurt icing
A step-by-step guide to this moist and uniquely flavorful cake.
- Prep Oven and Pan: Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the base of an 18cm (7-inch) loose-bottomed cake tin.
- Mix the Batter: Peel and grate the carrots, beetroot, and parsnip into a large bowl. Finely grate in the zest of the orange, reserving a little for the frosting. Add the maple syrup, eggs, and rapeseed oil to the bowl with the grated vegetables.
- Combine and Bake: Fold in the spelt flour, mixed spice, baking powder, and a pinch of salt. Finely dice the dried apricots and add them to the bowl along with the pumpkin seeds. Mix everything until well combined.
- Bake the Cake: Pour the mixture into the prepared tin and bake for 35 to 40 minutes, until the top is golden and a skewer inserted into the center comes out clean. Let the cake cool completely in the tin.
- Make the Icing: While the cake cools, make the icing. In a bowl, whisk together the cream cheese, Greek-style yoghurt, honey, vanilla extract, and most of the reserved orange zest until completely smooth. Squeeze in a tiny bit of lemon juice to taste and whisk again. Cover and refrigerate until needed.
- Decorate and Serve: Once the cake is completely cool, transfer it to a plate or cake stand. Spread the honey-yoghurt icing all over the top. Decorate with the remaining orange zest, extra pumpkin seeds, and some edible flowers, if you like, then serve.
Recipe Tips
For the most moist and delicious root vegetable cake.
- What’s the best way to grate the vegetables? A food processor with a grating attachment is the quickest and easiest way to grate the carrots, beetroot, and parsnips. If you don’t have one, a standard box grater works perfectly well.
- Can I use a different type of flour? Wholegrain spelt flour gives the cake a lovely, nutty flavor and a tender crumb. You could substitute it with regular whole wheat flour or even all-purpose plain flour if you prefer.
- How to prevent the cake from being too wet? Root vegetables contain a lot of moisture. You don’t need to squeeze them out for this recipe, but make sure your other measurements are accurate. If the batter seems overly wet, you can add an extra tablespoon of flour.
- Can I make this cake ahead of time? Yes. The unfrosted cake can be baked, cooled, and stored in an airtight container for up to 2 days. The icing can also be made ahead. It’s best to frost the cake on the day you plan to serve it.
What To Serve With Apricot & root veg cake
This unique cake is a treat all on its own.
This moist and wholesome cake is perfect for an afternoon snack or a healthier dessert option. It’s lovely served with:
- A hot cup of herbal tea, like chamomile or ginger
- A dollop of extra Greek yoghurt
- A cup of black coffee
How To Store Apricot & root veg cake
Keeping your cake fresh and moist.
- Refrigerate: Due to the cream cheese and yoghurt in the icing, this cake must be stored in the refrigerator. Keep it in a sealed container, and it will stay moist and delicious for up to five days.
Apricot & root veg cake with honey yoghurt icing Nutrition Facts
An estimated guide per serving.
- Calories: 380 kcal
- Carbohydrates: 35 g
- Protein: 8 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can you taste the beetroot and parsnip in the cake?
Just like in a carrot cake, the grated root vegetables add incredible moisture and a subtle, earthy sweetness, but they don’t have a strong, overpowering vegetable flavor. The dominant flavors are the warm spices, apricot, and orange.
Can I use a different type of oil?
Yes. A light olive oil or a standard vegetable or sunflower oil would work as a substitute for the rapeseed oil.
Is this cake very sweet?
No, this cake is designed to be less sweet than a traditional cake. It gets most of its sweetness from the maple syrup and the natural sugars in the root vegetables and apricots. The tangy yoghurt icing also helps to balance the sweetness.
Try More Recipes:
- Poppy Seed Coconut Pancake Recipe
- Jamie Oliver Apple Pie Cake Recipe
- Beef Hash Cakes with Chipotle Yoghurt Recipe
Apricot & root veg cake with honey yoghurt icing Recipe
Course: DessertCuisine: Modern EuropeanDifficulty: Easy10
20
minutes40
380
kcalA surprisingly delicious and incredibly moist cake made with a healthy blend of grated carrot, beetroot, and parsnip, sweetened with maple syrup and studded with apricots and pumpkin seeds, all topped with a tangy honey-yoghurt icing.
Ingredients
Cake: 100g each of grated carrot, beetroot, & parsnip, 150g wholegrain spelt flour, 120g maple syrup, 70ml rapeseed oil, 2 large eggs, 60g dried apricots, 40g pumpkin seeds, 1 orange (zest).
Icing: 150g cream cheese, 150g Greek yoghurt, 25g honey, ½ tsp vanilla, squeeze of lemon juice.
Directions
- Preheat oven to 180ºC/350ºF. Grease and line an 18cm (7-inch) cake tin.
- In a large bowl, combine the grated root vegetables, orange zest, maple syrup, eggs, and oil.
- Fold in the spelt flour, mixed spice, baking powder, and a pinch of salt.
- Stir in the finely diced apricots and the pumpkin seeds.
- Pour the batter into the prepared tin and bake for 35-40 minutes, until a skewer comes out clean. Cool completely.
- For the icing, whisk together the cream cheese, Greek yoghurt, honey, vanilla, and a little orange zest until smooth.
- Spread the icing over the completely cooled cake.
- Decorate with extra pumpkin seeds and the remaining orange zest.
Notes
- A food processor with a grating attachment makes prepping the root vegetables very quick and easy.
- Don’t overmix the batter once the flour is added to ensure a tender crumb.
- The cake must be stored in the refrigerator because of the fresh yoghurt and cream cheese icing.
- This is a wonderfully moist cake that keeps well for several days.