Formula
Pound Cake
- Meal
- Tea
- Season
- Both
- Best for
- Weekdays
Ingredients
A formula: choose one or more ingredients for each part.
Main ingredients
- 1 tspbaking powder
- 125mlfatsunflower oil · rapeseed oil · olive oil
- 3eggs
- 150gwhite flour
- 100gfillerground almonds · ground hazelnuts · pea flour
- 50gmilk
- 60gbrown sugar
- 350gvegetablescourgette · carrot · parsnip · beetroot · pumpkin · squash
- 100gwholemeal flour
- ½ tspbicarbonate soda
- 30ghoney
Flavourings
- 2 tblsalcoholamaretto · brandy · kirsch · rum · whiskey
- 70gfruitcandied peel · glace cherries · raisins · sultanas · dried currants
- 1 tblscarraway seeds
- 2 lemonslemon juice and zest
- 3 tblscoffee
- 1 tblsextractalmond extract · vanilla extract
- 15gpoppy seeds
- 2 tblsherbsthyme · rosemary
Method
1. Preheat the oven to 180°C/160°C Fan/Gas 4 and line a 1kg (2lb) loaf tin with baking paper.
2. Tip the grated vegetables into a fine-meshed sieve set over a bowl. Sprinkle with the salt and toss through (it will draw out moisture from the veg). Leave to drain for 20 minutes or so, then press the veg with the back of a ladel to get rid of a bit more water.
3. Decide on the flavour profile you want. Don't add everything listed.
4. In a bowl, mix together the flours, filler, bicarbonate of soda, baking powder and seeds and other dry flavourings if using. Set aside.
5. In a large bowl, whisk together the oil, sugar and honey. Beat in the eggs, one by one, then stir in the grated veg and wet flavourings if using.
6. Now gently fold in the flour mixture, alternately with the milk. Pour the mixture into the prepared loaf tin and bake for 45–50 minutes until golden and risen.
7. To check the cake is cooked, insert a skewer into the middle it should come out clean. Leave the cake in the tin for 10 minutes then transfer it to a wire rack and allow to cool completely before slicing and serving.
Lemon Cake: lemon juice, zest, thyme and poppy seeds
Seed Cake: carraway seeds and brandy
Cherry Cake: glace cherries and kirsch
Coffee Cake: strong coffee and walnuts
Rosemary: fresh rosemary and currants/sultanas