Emma Matthews Cotswold Flour Earth Day ‘Odds and Ends’ Cake
This recipe is inspired by the carrot cake, but it’s designed really to use up what ingredients you have in the cupboard, alongside the half used vegetable scraps in the fridge. The recipe makes some really forgiving muffin style cakes, and as long as you try and stick to the basic measurements given you can freestyle as much as you need to use things up and reduce waste! The cakes also use Matthews Cotswold Spelt Flour which is regeneratively farmed so even better for the planet.
Odds and Ends’ Cake Recipe
Makes: 12-15 Muffins / Prep time: 30 Minutes / Bake time: 18-22 Minutes
Ingredients
200g Nuts or seeds – use any you like or have in the cupboard
240g Oil – use whichever you have – vegetable, coconut, light olive, or melted butter is fine
190g Roasted vegetable – butternut squash, sweet potatoes, swede, apples, pears all work really well
300g Matthews Light Spelt Flour
260g Grated fresh vegetables – carrots, courgette, beetroot, parsnips, or butternut squash are all good
400g Sugar – brown, muscovado, caster, granulated
4 Eggs
Spices – vanilla, ginger, cinnamon, cloves – think along these lines and measure as much as you like
2tsp Baking powder
1tsp Baking soda
1tsp Salt
Method
Preheat the oven to 180c and line a muffin tray with paper cases.
In the bowl of a large stand mixer fitted with a paddle attachment, add all of the ingredients listed. Set the mixer on a slow speed for 5-6 minutes, until all the ingredients are well incorporated. Scrape the mixer down with a spatula to ensure nothing has settled at the bottom of the bowl.
Use a mechanical ice cream scoop to deposit the cake mix into the liners – filling them just over 2/3rds full.
Once all your liners are full, sprinkle the tops of each muffin with a little granulated sugar and some extra nuts or seeds if you have them left. Bake the muffins for 18-22 minutes or until golden brown and well risen. A skewer inserted into the middle of the cake should come out clean.
Let the muffins cool completely in the tins before you remove and enjoy! They will keep for several days but also freeze well for another day!
Odds and Ends' Cake Recipe
Ingredients
- 200 g Nuts or seeds - use any you like or have in the cupboard
- 240 g Oil - use whichever you have - vegetable coconut, light olive, or melted butter is fine
- 190 g Roasted vegetable - butternut squash sweet potatoes, swede, apples, pears all work really well
- 300 g Matthews Light Spelt Flour
- 260 g Grated fresh vegetables - carrots courgette, beetroot, parsnips, or butternut squash are all good
- 400 g Sugar - brown muscovado, caster, granulated
- 4 Eggs
- Spices - vanilla ginger, cinnamon, cloves - think along these lines and measure as much as you like
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
Instructions
- Preheat the oven to 180c and line a muffin tray with paper cases.
- In the bowl of a large stand mixer fitted with a paddle attachment, add all of the ingredients listed. Set the mixer on a slow speed for 5-6 minutes, until all the ingredients are well incorporated. Scrape the mixer down with a spatula to ensure nothing has settled at the bottom of the bowl.
- Use a mechanical ice cream scoop to deposit the cake mix into the liners - filling them just over 2/3rds full.
- Once all your liners are full, sprinkle the tops of each muffin with a little granulated sugar and some extra nuts or seeds if you have them left. Bake the muffins for 18-22 minutes or until golden brown and well risen. A skewer inserted into the middle of the cake should come out clean.
- Let the muffins cool completely in the tins before you remove and enjoy! They will keep for several days but also freeze well for another day!
Looking for more cake recipes? Click here!
