Prepare: 25 minutes,
plus cooling time
Cook: 30 minutes
150g swede, peeled and grated –
squeeze any excess moisture out
using kitchen towel
3 free range eggs
100ml vegetable oil
100g natural yoghurt
175g caster sugar
2 tsps vanilla extract
250g plain flour
2 tsps baking powder
½ tsp bicarbonate of soda
2 tsps ground nutmeg
Pinch of salt
For the frosting:
110g butter
110g cream cheese
250g icing sugar
1 teaspoon vanilla extract
Preheat the oven to 180°C/350ºF/Gas Mark 4. Grease a 9 inch square cake tin, then line with greaseproof paper. In a large bowl, beat together the sugar, eggs, yoghurt, oil and vanilla essence. Pour in the grated swede and mix together.
Next, add in the flour, baking powder, bicarb, nutmeg and salt and stir until combined completely. Using a spatula, pour the mixture into your cake tin and bake for 25 to 30 minutes – a skewer inserted into the centre of the cake should come out clean. Leave in the tin to cool for 10 minutes before tipping out onto a cooling rack.
Remove the greaseproof paper and leave until completely cool. For the cream cheese frosting: beat together the butter and cream cheese, then add the icing sugar a little at a time until smooth and creamy. Add a drop of vanilla extract. Cover the top of the cake with the frosting, and then dust with a little grated nutmeg. Chopped nuts would also make a great decoration. Cut into squares and serve.
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