Leftover Veg Orange Cake Recipes

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ORANGE VEGAN CAKE



Orange Vegan Cake image

No eggs or milk on hand? This moist cake is great whether or not you're vegan.

Provided by Stephanie

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 6

1 large orange, peeled
1 ½ cups all-purpose flour
1 cup white sugar
½ cup vegetable oil
1 ½ teaspoons baking soda
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
  • Blend orange in the blender until liquified; measure 1 cup orange juice.
  • Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 157.2 calories, Carbohydrate 22.8 g, Fat 7 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 154.6 mg, Sugar 13.6 g

LEFTOVER VEG & ORANGE CAKE



Leftover veg & orange cake image

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Provided by Sarah Cook

Categories     Buffet, Dessert

Time 1h10m

Yield Cuts into 15 squares

Number Of Ingredients 12

200g butter , melted, plus extra for greasing
140g sultana or raisins
zest and juice 2 oranges , or 4 clementines
300g self-raising flour
300g light soft brown sugar
2 tsp mixed spice
1 tsp ground ginger
1 tsp bicarbonate of soda
4 large eggs , beaten with a fork
300g carrots, parsnips, pumpkin, butternut squash or swede , or a mixture, grated
200g icing sugar or fondant icing sugar
few crushed white sugar cubes

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.
  • Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
  • Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.

Nutrition Facts : Calories 346 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 40 grams sugar, Fiber 1.2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium

LEFTOVER VEG & ORANGE CAKE



Leftover veg & orange cake image

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Provided by Sarah Cook

Categories     Buffet, Dessert

Time 1h10m

Yield Cuts into 15 squares

Number Of Ingredients 12

200g butter , melted, plus extra for greasing
140g sultana or raisins
zest and juice 2 oranges , or 4 clementines
300g self-raising flour
300g light soft brown sugar
2 tsp mixed spice
1 tsp ground ginger
1 tsp bicarbonate of soda
4 large eggs , beaten with a fork
300g carrots, parsnips, pumpkin, butternut squash or swede , or a mixture, grated
200g icing sugar or fondant icing sugar
few crushed white sugar cubes

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.
  • Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
  • Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.

Nutrition Facts : Calories 346 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 40 grams sugar, Fiber 1.2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium

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