‘Veg Patch’ Gnome Cakes Recipe

Pinterest LinkedIn Tumblr +

Cakes River Cottage HandbookThese fab (and fatless) relatives of the fairy cake are a brilliant way to use up surplus produce from the veg patch. They are also perfect for enticing young reluctant veg eaters. Camouflaged in a sweet cake mix, you’ll find grated pumpkin, parsnips, carrots and courgettes disappear without a murmur of dissent…

  • Yield: 12 large cup cakes


  • 200 g self-raising flour
  • 1 tsp baking powder
  • Pinch of sea salt
  • 3 eggs
  • 175 g caster sugar
  • 200 g uncooked, finely grated pumpkin
  • 1 unwaxed orange finely grated zest
For the icing
  • 1 quantity Cream cheese topping flavoured with orange zest
To decorate
  • Edible flowers (borage, marigolds, fennel), Marzipan vegetables, or other decorations of your choice
How to Make It
  1. Preheat the oven to 180°C/Gas mark 4. Sift the flour with the baking powder and salt. Beat the eggs and sugar together in a large bowl with a hand-held electric whisk for 5–6 minutes until the mixture is thick, creamy and pale. Fold in the flour, half at a time, using a large metal spoon. Finally fold in the pumpkin and orange zest.
  2. Carefully spoon the mixture into the paper cases so they are three-quarters full. Bake for about 20 minutes or until lightly golden and springy to the touch. Leave in the trays for about 5 minutes, then transfer to a wire rack to cool.
  3. When cool, top with the cream cheese topping and add decorations of your choice. These will keep for 2–3 days in an airtight tin.

Comments are closed.