Odds and Ends' Cake Recipe
Ingredients
- 200 g Nuts or seeds - use any you like or have in the cupboard
- 240 g Oil - use whichever you have - vegetable coconut, light olive, or melted butter is fine
- 190 g Roasted vegetable - butternut squash sweet potatoes, swede, apples, pears all work really well
- 300 g Matthews Light Spelt Flour
- 260 g Grated fresh vegetables - carrots courgette, beetroot, parsnips, or butternut squash are all good
- 400 g Sugar - brown muscovado, caster, granulated
- 4 Eggs
- Spices - vanilla ginger, cinnamon, cloves - think along these lines and measure as much as you like
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
Instructions
- Preheat the oven to 180c and line a muffin tray with paper cases.
- In the bowl of a large stand mixer fitted with a paddle attachment, add all of the ingredients listed. Set the mixer on a slow speed for 5-6 minutes, until all the ingredients are well incorporated. Scrape the mixer down with a spatula to ensure nothing has settled at the bottom of the bowl.
- Use a mechanical ice cream scoop to deposit the cake mix into the liners - filling them just over 2/3rds full.
- Once all your liners are full, sprinkle the tops of each muffin with a little granulated sugar and some extra nuts or seeds if you have them left. Bake the muffins for 18-22 minutes or until golden brown and well risen. A skewer inserted into the middle of the cake should come out clean.
- Let the muffins cool completely in the tins before you remove and enjoy! They will keep for several days but also freeze well for another day!