Pumpkin ginger almond cakes. Photo / Babiche Martens
Swapping butter for veges in cakes sounds a bit crazy but makes for a healthier treat.
Today it's time for cake, if you are anything like me, it doesn't take too long for your sweet tooth to begin niggling for a little attention. These are cake recipes with a bit of a difference though - none use butter, though it is used in two of the
icing recipes. The theory is that when grated vegetables are used with ground almonds, a moist and fluffy texture results without having to use much sugar and no butter at all. I wrinkled my nose and was sceptical but curiosity got the better of me and I couldn't help having an experiment.
It's a great way to include pumpkin, carrot, beetroot, kumara and courgette without necessarily tasting the veges, but reaping the nutritional benefits. I have never been such a fan of overly sweet cakes where the icing dominates so these suit me fine. Ice with a slight swirl or pipe on a decadent amount - it's entirely up to you.
These cakes look gorgeous piled on to a cake stand. Vintage stands can be hired and are a charming idea for a special event such as a christening or a wedding.
The first cake uses grated pumpkin - ask your greengrocer for the sweetest available. Pumpkin is low in fat and high in fibre, plus it contributes a natural sweetness and attractive colour to the cakes. Grated courgette adds moisture, so the cake will be soft, as well as plenty of potassium and vitamin A.
