An original recipe from Kate Hackworthy’s debut cookbook Veggie Desserts + Cake.
Vegetable desserts can be so much more than just carrot cake, as food-writer Kate Hackworthy of award-winning Veggie Desserts shows us with her debut cookbook Veggie Desserts + Cakes. Published by Pavilion Books on the 3rd of August 2017 this stunning manuscript pushes far beyond the boundaries of traditional carrot cake. She puts vegetables into scrumptious cakes, muffins, biscuits, tarts and pastries, brownies and even ice cream Kate shows us that vegetables can be the stars of the show, not just a hidden ingredient.
There are over 60 original recipes in this book from the pea and vanilla cake with lemon icing shown here, to kale cake, sweet potato and salted hazelnut cookies, carrot gingerbread, mascarpone tart with beetroot pastry, carrot meringue pie to chocolate cauliflower ice lollies with pistachio dust (I’ made these when she first blogged them, they’re amazing!).
Vegetables bring moisture and a natural sweetness to baking, meaning you can often use less refined sugar and fat, resulting in a great-tasting treat.
I’ve been following Kate’s blog Veggie Desserts now for years, and I had the pleasure of meeting her in person a few years ago at the Food Blogger Connect conference in London. It’s been wonderful to follow her success over the years, from winning the best food blog in the UK National Blog Awards to winning the Soil Associations prestigious BOOM award for best blog this year.
Kate’s book is packed full of 60 unique and original recipes incorporating a wide variety of vegetables from fractal cauliflower to beetroot, kale to pumpkin, sweet potato to carrots, cucumber to parsnips.
As soon as my copy of her book arrived I was taken with the vibrant colour and intriguing flavour combination of this pea and vanilla cake with lemon icing. Peas in a cake? How could this even work?!
So I put it to the test one recent rainy day (excuse the dark rainy day photos!) with rather fantastic results!
This vibrant green three-layered cake is deliciously sweet and doesn’t taste like peas at all. It’s dense like a carrot cake is from all the fibre in the peas, but it totally works. I might have had a guilt-free slice of this for breakfast – after all, it’s got vegetables in it so it’s good for me right? In all honesty, I think the flavour of this cake improved upon the second day.
I’m really looking forward to experimenting more with the recipes in this book and I want to pass on my heartfelt congratulations to Kate on the publication of her first cookbook. This is such a wonderful achievement and I am so incredibly proud of her for all her hard work and dedication to get to this point. Well done!
‘An inspirational, beautiful book’ – BBC Good Food magazine
Pea and Vanilla Cake with Lemon Icing
for the cake
- pea shoots (optional)
- lemon zest (optional)
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to make the cake
- Preheat the oven to 170°C/150°C fan/325°F/gas 3. Grease and line three 15 cm/6 in round cake pans.
- Boil the peas for a few minutes, drain, refresh under cold water and drain again. Puree with a hand blender until smooth. Set aside.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs well, one at a time, then beat in the cooled pea puree, vanilla, lemon zest and juice. Sift in the flour, baking powder and salt, and stir gently to combine.
- Divide the batter among the prepared pans, then bake for 25 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before icing.
to make the lemon buttercream
- In a large bowl, cream the butter with an electric mixer until fluffy. Add the icing sugar and beat until combined. Beat in the lemon zest and a little of the juice. If necessary, add more icing sugar or a teaspoon of milk to reach the consistency of thick frosting. Store in the fridge until ready to use.
- Sandwich together the cake layers with a little of the buttercream. Cover the cake in the remaining buttercream and decorate with pea shoots and lemon zest.
Chocolate Cauliflower Ice Lollies
Cavolo Nero and Orange Cupcakes
Beetroot and Vanilla Sorbet
Avocado Lime Tarts
Pumpkin Cupcakes with Avocado Icing
Kale Apple Cake
Courgette Poppyseed Loaf
Strawberry and Spinach Swiss Roll
Courgette Poppyseed Loaf
…. and here’s what Kate thought out our virtual book launch!
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Pavilion Books have very kindly offered the chance for one of my UK readers to win a copy of veggie desserts + cakes! Simply fill out the Rafflecopter entry form below!
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This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 30 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Pavilion Books. The prize is to win a copy of Veggie Desserts + Cakes by Kate Hackworthy. There is no cash alternative and the prize is not transferable.
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Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 28 August 2017 (GMT). The winner will be announced afterwards.
Elizabeth’s Kitchen Diary was sent a review copy of Veggie Desserts + Cakes from Pavilion Books. This is not a paid post and all thoughts and opinions expressed are our own.