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Vegetable-based cakes to indulge a sweet tooth

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The next time you’re looking for a cake with a difference, look no further than your garden’s greens. Vegetables can add a natural sweetness and texture to cakes, while adding a good dose of fibre to your diet. Such cakes can also be a great way to get kids eating their greens, and enjoying them.

Certain vegetables such as carrots, beetroots, pumpkins and zucchinis are popular additions to baked goods as they help keep them fresh and moist.   Or try out different combinations like dried fruits, nuts and spices in the cake mixture. Pecan and dried cranberry also work well together with a carrot cake. For the frosting, use maple syrup instead of vanilla to complement the flavours.

Whether you’re a novice or an expert at baking, ovens from the Electrolux Inspiration range can help get the best results every time with ease. The ovens’ UltraFanPlus circulates hot air evenly around food while its extra-large capacity allows you to bake several cakes at once.  If you’re baking a few at one go, simply wrap the extras without frosting in cling film, then foil and freeze for up to two months. If you’re planning to eat it soon, you can keep them in an airtight container for up to five days.

Beetroot

Beetroot and chocolate cake
By Vidya Crawley
http://www.flickr.com/photos/7465926
The natural sweetness of beetroot complements a chocolate cake, in addition to giving it texture and colour.

 

Despite the flak this fibrous vegetable gets, its addition as an ingredient can take your chocolate cake to a whole new level. Naturally sweet on its own, beetroot and chocolate are great partners, providing the cake with a fudge-like texture while giving it a wonderful depth of colour. Serve warm with ice cream for a memorable treat.

Carrot

This classic favourite can be paired with a variety of spices and ingredients for a different taste sensation every time. It can trace its roots back to the medieval period, where it was used for its natural sugar content when sweeteners were scarce and expensive. It also resembles a quick bread in preparation and consistency, becoming a dense, moist treat that often has spices such as cinnamon and nutmeg, walnuts and raisins added to it. It is usually served with cream cheese icing.

Pumpkin

The sweet flavour and texture of pumpkins make it very versatile, and it can be seen in cupcakes, muffins and scones. The pumpkin’s vibrant orange colour gives the final result an attractive appearance, with a moist and crumbly texture. It can even be combined with cream cheese and spices like cinnamon, ground ginger and mace for a unique cheesecake.

Zucchini

Zucchini muffins
By SaraJane
http://www.flickr.com/photos/10588456

Zucchini is a vegetable that makes a surprisingly great tasting addition to muffins and chocolate cakes.

Zucchinis or courgettes make the best moist, light muffins. They also go surprisingly well with chocolate and blueberry in cakes. Citrus flavoured frosting work with zucchini muffins, and you can add pistachios and dates in the muffins for a quick and nutritious breakfast the next morning.

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