Looking at the bright green, dry solids left after my vegie juice today got me thinking. Not liking to waste a thing, I put together a cake that used up the leftovers in a very delicious way as it turned out. It's not a super health cake, just a type of variation on a traditional carrot cake. The walnuts are just pressed onto the raw batter before baking so take on a nice toasted taste. Icing is optional.
The finished cake was a bit of an alarming shade of green but don't be put off by that.
2 cups of vegetable juice pulp (instead of throwing it away)
Mine today was:
Silverbeet, beetroot tops, parsley, mint, 1 carrot, broccoli leaves
1 orange or a couple of tangelos, finely sliced, skin and all
150ml light oil or coconut oil
2 organic, free range eggs
2/3 cup fine dark brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon ginger powder
1 cup wholemeal flour
1 cup of coarse coconut
1 ½ teaspoons baking powder
¾ teaspoon of aluminium-free baking soda
Pinch sea salt
Handful of coarsely chopped walnuts
Juice of one lemon
Zest of one lemon
3 tablespoons of organic coconut oil or butter
¾ - 1 cup icing sugar
(Could also use some cream cheese)
Pre-heat oven to 170C.
Grease a 20cm spring form tin with coconut oil or butter, line with baking paper.
Beat oil, eggs and sugar until pale and thick.
Add vegetable pulp and orange, mix well.
Add dry ingredients and mix gently until combined. Add ¼ - ½ cup of water if the mix is to dry. Should be a wet-ish batter.
Put mixture into the prepared tin.
Scatter walnuts on top, press gently into the mixture.
Bake at 170C for ¾ - 1 hour, until it springs back to the touch.
Cool on a wire rack completely before icing. The icing may go liquid in the heat because of the coconut oil so keep in the fridge in that case.