Leftover veg & orange cake

• butter↗200g g

  melted, plus extra for greasing

• sultana↗140g g

  or raisins

• zest and juice 2 oranges

  or 4 clementines

• self-raising flour↗300g g
• light soft brown sugar↗300g g
• mixed spice2 tsp tsp
• ground ginger↗1 tsp tsp
• bicarbonate of soda↗1 tsp tsp
• large eggs↗4

  beaten with a fork

• 300g carrots, parsnips, pumpkin, butternut squash or swede g

  or a mixture, grated

• icing sugar↗200g g

  or fondant icing sugar

• few crushed white sugar cubes

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zest and juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.

2. 2

   Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 - 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.

3. 3

   Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.