ROOT VEG AND POPPY SEED CAKE WITH ORANGE BUTTERCREAM

Dig out that neglected root veg and make a cake. This is simple but moist and fragrant, and you wouldn’t know you’re getting some five-a-day in every slice.

LEFTOVERS Root veg, pumpkin

SERVES 8-10

★ 100ml vegetable oil, plus extra for oiling

★ 300g self-raising flour

★ 1 tsp baking powder

★ 1 tsp ground nutmeg

★ ½ tsp cinnamon

★ 3 tbsp poppy seeds

★ ½ tsp fine sea salt

★ 3 large eggs

★ 140g soft light brown sugar

★ 3 tbsp maple syrup

★ 100ml milk

★ 2 tsp vanilla extract

★ 150g root veg and/or pumpkin, trimmed, peeled and grated

FOR THE ORANGE BUTTERCREAM

★ 100g unsalted butter

★ 200g icing sugar

★ finely grated zest and juice of 1 small orange 1 Preheat the oven to 180C/160C fan/gas 4. Oil a 23cm springform cake tin. Line with baking paper.

2 Using a fork, combine the flour, baking powder, nutmeg, cinnamon, poppy seeds and salt in a mixing bowl.

3 In another bowl, beat the eggs and sugar together. Stir in the maple syrup, milk, vanilla and oil.

4 Stir the wet ingredients into the dry, making sure everything is well combined, then fold in the grated veg. Pour into the prepared tin and bake for 25 minutes, or until an inserted skewer comes out clean. Leave in the tin for 10 minutes then release and transfer to a wire rack to cool.

5 Meanwhile, beat the butter for the buttercream with electric beaters or by hand until pale and fluffy. Beat in the icing sugar, then the orange zest. Gradually add enough of the orange juice to produce a soft and creamy icing that’s loose enough to swirl over the cake but still holds its shape.

6 Spread the top of the cake with the icing, swirling it if you like.