Jamie Oliver

Apricot & root veg cake with honey yoghurt icing

With dried apricots, maple syrup & edible flowers

Apricot & root veg cake with honey yoghurt icing

Serves 8 -12
Cooks In1H 15M plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    322
    16%
  • Fat
    17.3g
    25%
  • Saturates
    5.1g
    26%
  • Protein
    8.4g
    17%
  • Carbs
    34g
    13%
  • Sugars
    20g
    22%
  • Salt
    0.44g
    7%
  • Fibre
    3.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Henrietta Inman
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Ingredients

  • 70 ml cold-pressed rapeseed oil , plus extra for greasing
  • 2 medium carrots , (100g)
  • 1 beetroot , (100g)
  • 2 parsnips , (100g)
  • 1 orange
  • 120 g quality maple syrup
  • 2 large free-range eggs
  • 150 g wholegrain spelt flour
  • 1 pinch of mixed spice
  • 1 teaspoon baking powder
  • 60 g dried apricots , preferably unsulphured
  • 40 g pumpkin seeds , plus extra to decorate
  • edible flowers , to decorate (optional)
  • YOGHURT & HONEY ICING
  • 150 g cream cheese
  • 150 g Greek-style natural yoghurt
  • 25 g clear runny honey
  • ½ teaspoon quality vanilla extract
  • 1 lemon
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Jamie Magazine
Recipe From

Jamie Magazine

By Henrietta Inman

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Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the base and sides of an 18cm loose-bottomed cake tin with a little rapeseed oil, and line the base with baking paper.
  2. Peel and grate the carrots, beetroot and parsnip into a large bowl. Finely grate the zest of the orange and add two-thirds to the veg (reserving the rest for the frosting) along with the maple syrup, eggs and rapeseed oil. Fold in the flour, spice, baking powder and a pinch of salt.
  3. Finely dice the apricots, then add to the bowl along with the seeds. Mix everything until well combined.
  4. Pour the mixture into the prepared tin and bake for 35 to 40 minutes, rotating the tin after 20 minutes, until the top is light pinky-golden and bounces back when pressed lightly, and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
  5. Meanwhile, to make the icing, whisk together all the ingredients except the lemon, and most of the reserved orange zest, until completely smooth. Squeeze in a tiny bit of lemon juice and whisk in. Cover and pop in the fridge until needed.
  6. When the cake is completely cool, transfer to a plate or stand, then finish with the icing, smoothing it all over the top of the cake with the back of a spoon.
  7. Decorate the cake with the remaining orange zest, extra pumpkin seeds and edible flowers, if you like, then serve.
  8. This cake will keep for up to five days in a sealed container in the fridge.

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Nutrition per serving
  • Calories
    322
    16%
  • Fat
    17.3g
    25%
  • Saturates
    5.1g
    26%
  • Protein
    8.4g
    17%
  • Carbs
    34g
    13%
  • Sugars
    20g
    22%
  • Salt
    0.44g
    7%
  • Fibre
    3.7g
    -

Of an adult's reference intake