Vegetable, Fruit and Nut Cakes

The idea of a cake made with vegetables does not conjure up something irresistible, yet that is exactly what carrot cake can be. Flour or ground nuts are needed to hold the eggs, but grated carrots add a very desirable texture as well as moisture, sweetness and colour. Grated courgettes and pumpkin also make delicious cakes – I particularly like pumpkin for its sweetness and brilliant colour.

Flour is by no means obligatory in cakes, but it must be substituted by something which will support the eggs and butter. Ground nuts give the most richness and taste. You can use ready-ground almonds, but grinding nuts freshly in a food processor gives a better flavour and texture. You can also experiment with different nuts which are difficult to buy ready-ground, such as walnuts, pecans and hazelnuts – and I like grinding sweet almonds which have not been blanched so that the ground nut cake is speckled with little bits of flavourful skin. The texture of the cake will vary depending on how finely you grind the nuts, so grind briefly if you want a really nutty, more crunchy cake. Fruits too, such as apples and pears, add moistness and body to cakes. If you use the sweet dessert varieties the sugar can be reduced.