Use whatever peelings you have, just gather about three large handfuls. Root vegetables, potato peelings, whatever you’ve got. It would be lovely with beet peelings. Give them a good scrub and then save your peelings. You’ll likely want to go for organic vegetables so you’re getting more nutrients and no nasty pesticides. Sweet roots are excellent, but I also threw in some of the softer cauliflower leaves which left lovely flecks of green through the cake. The vegetables are overpowered by the cinnamon and nutmeg, so it tastes like a normal carrot cake. This is a flexible recipe, so experiment and see what your waste cake tastes like. Add nuts, perhaps a cream cheese frosting. Use up food and don’t let it go to waste. Make waste cake and dance.
I’ve been making full use of my council kerbside compost collection these days but it’s worrying how much of the food waste is fine to eat. This waste cake hides a load of edible veg that would otherwise be destined for compost, or worse, landfill.
- 3 large handfuls of peelings from washed vegetables (I used 1 small handful each of potato peelings and cauliflower leaves plus I large handful each of carrot and parsnip peelings. But use what you have!)
- 200g (1 ½ cups) self-raising wholemeal flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 75g (½ cup) raisins
- 3 eggs
- 120ml (½ cup) maple syrup
- 120ml (½ cup) vegetable oil
- 120g (1 cup) plain Greek yogurt
- 1 teaspoon vanilla extract
- 175ml (¾ cup) whipping cream
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- Preheat oven to 180C/350F. Grease a 9” cake tin and line the bottom with baking parchment.
- Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.
- Sift the flour, bicarb of soda, baking powder, cinnamon and salt into a large bowl (adding any sieved out bran back into the bowl). Stir in the raisins and finely blitzed vegetables.
- In a separate bowl, beat the eggs, maple syrup, oil, yogurt and vanilla together with an electric mixer.
- Fold the wet ingredients into the dry gently.
- Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin for 10 minutes and then remove and frost with the maple cream when it is fully cooled.
- Whip the cream, maple syrup and cinnamon together with an electric mixer until it starts to stiffen. Refrigerate until ready to use. Add more maple syrup if desired.
This recipe is part of Extra Veg by Helen from Fuss Free Flavours and Michelle at Utterly Scrummy, also Credit Crunch Munch by Sarah from Maison Cupcake and Camilla at Fab Food 4 All. I’ve also entered it into the No Waste Food Challenge by Elizabeth’s Kitchen Diary and Chef Mireille’s East West Realm.