Vegetable Cakes. By Cambridge Sustainable Food in partnership with Recycle for Cambridge

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1 Vegetable Cakes By Cambridge Sustainable Food in partnership with Recycle for Cambridge

2 Blueberry Courgette Cake 3 eggs, lightly beaten 250ml vegetable oil 3 teaspoons vanilla extract 300g caster sugar (Original recipe uses 400g) 250g grated courgette 375g plain flour 1 teaspoon salt 1 teaspoon baking powder 1/4 teaspoon bicarbonate of soda 1 tablespoon ground cinnamon 325g fresh blueberries Method: 1. Preheat oven to 180 C / Gas 4. Lightly grease four mini-loaf tins (approximately 14.5x7.5cm, or 5 3/4 x 3 in). 2. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the courgette. Beat in the flour, salt, baking powder, bicarb and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf tins. 3. Bake 50 minutes in the preheated oven, or until a knife inserted in the centre of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Tip Before adding the blueberries to the cake mixture, first toss them in a bit of flour to coat. This will prevent them from sinking to the bottom of the cake. Tin size If you do not have mini loaf tins, you can use two 900g (2 lb) loaf tins instead. Bake at the same temperature, and increase baking time by 10 to 20 minutes. All of our recipes can be found on our Facebook page:

3 Blueberry, Broccoli and Chocolate Cake 400 g plain flour 175 g sugar* (Originally 250g) 50 g 70% cocoa powder 2 teaspoons baking powder 1 teaspoon bicarbonate of soda ½ teaspoon salt 3 eggs 500 g steamed broccoli, until soft and liquidised 1 tablespoon vanilla extract 175 g butter, melted and cooled 125 ml vegetable oil 300 ml water 330 g blueberries (rolled in flour to stop them sinking) Method: 1. Preheat the oven to 180 C/gas mark Butter and line the bottom of two 20 cm sandwich tins. 3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarbonate of soda and salt. In another bowl whisk together the eggs, broccoli and vanilla until blended. Using a mixer, beat together the melted butter and corn oil until just blended, then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended. Fold in the blueberries and then pour into the prepared tins. 4. Bake the cakes for minutes. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely. All of our recipes can be found on our Facebook page:

4 Butternut Squash and Ginger Cakes Gluten free, fat free and low sugar Ingredients 1 egg 50g caster sugar 100g peeled and grated butternut squash grated zest of half a lemon 25g rice flour 50g ground almonds 1 tsp baking powder 2 tsp ground ginger Method 1. Preheat the oven to 160 C 2. Whisk together the egg and the sugar in a bowl until fluffy and pale 3. Add the grated butternut squash and lemon zest, and whisk briefly 4. Add the flour, ground almonds, baking powder and ground ginger and whisk again cambridgesustainablefood.org Facebook: Cambridge Sustainable Food

5 Chocolate and Beetroot Cake Ingredients 375g Beetroot (cooked, NOT pickled) 300ml Sunflower Oil 5 Eggs 275g Plain Flour 3 tsp Baking Powder 110g Cocoa Powder (unsweetened) 200g Sugar Couple of drops of vanilla essence Pinch of salt Instructions 1. Pre-heat the oven to 175 o. 2. Puree the cooked beetroot with the oil. 3. Whisk the eggs into the beetroot puree. 4. Combine all of the dry ingredients and add to puree. 5. Line and fill a 2.5 litre tin and place in the oven for 1 ½ hours (cover for the last minutes so that the cake does not burn). cambridgesustainablefood.org Facebook: Cambridge Sustainable Food

6 Pumpkin and raisin tea loaf 200g light muscovado sugar 4 large eggs, separated 200g finely grated raw squash flesh Finely grated zest and juice of 1 lemon 100g raisins 100g ground almonds 200g self-raising flour Pinch of salt 1 tsp ground cinnamon Generous grating of fresh nutmeg Heat the oven to 170C/335F/gas mark 3 and line a 10cm x 20cm loaf tin with baking parchment. Use an electric whisk to beat the sugar and egg yolks for two to three minutes, until pale and creamy. Lightly stir in the pumpkin, lemon zest and juice, raisins and almonds. Combine the flour, salt and spices, sift these in, then fold them in. Beat the egg whites until they hold soft peaks. Beat a heaped tablespoonful of egg white into the batter to loosen it, then fold in the rest as gently as you can. Tip into the prepared tin and level the top. Bake for about an hour, until a skewer comes out clean. Leave to cool for 10 minutes in the tin, than transfer to a wire rack to cool completely before slicing. All of our recipes can be found on our Facebook page: