While searching for ways to use things like beet or raddish tops and other food waste I came acorss some very unusual ideas. Has anyone tried anything like "Kale apple cake"; "Cumcumber lemon cake" ; Carrot cinnamon soda bread; Vanilla Pea cake; Califlower Banana cake; carrot peel cake???
Who is breave enough to try any of those ideas?? I have made lettuce cake but it turned out more like a sweet bread - like banana or zucchini bread.
Do a google search for them. The one site I found was www.veggiedesserts.co.uk
Lynne, I went to the site but all I was was vegan recipes??? I am not against trying veggies in dessert recipes.
Try googling food waste OR food scraps recipes. There are others. Of course I think most people know about using avacado or zucchine or beets in chocolate cake but I found one recipe for spinach . I saw a book in Barnes & Noble around Christmas that used food scraps but didn't buy it now can't find it again. Even asked employee who couldn't come up with anything except for me to use google.
Hey cakefan I'd love to try that b'cream recipe - would you post it or send it IM?
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 Tbsp vanilla extract
- 2 1/4 cups sugar
- 2 cups shredded zucchini
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pint blueberries (tossed in 1 tsp flour)
1 cup butter, (2 sticks, 8 ounces) at room temperature 4 cups confectioners' sugar juice of one lemon
Instructions
- Set oven to 350F
- Lightly grease and flour a 9x13 baking pan.
- Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
- Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
- Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
- To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
- Frost the cooled cake and store in the refrigerator.
notes:
- Reader Lillia reports in the comments below that this cake can easily be made gluten free using King Arthur’s Measure for Measure Gluten Free Flour.
- I felt that this blueberry zucchini snack cake was at its best chilled, so I kept ours in the refrigerator. The frosting is butter-rich, so especially in warm weather this makes sense, and the texture of the chilled frosting is out of this world.
- For all your chocoholics out there, you really need to check out my Cold Chocolate Snacking Cake ~ it’s meant to be eaten straight from the fridge, and I guarantee you won’t be able to control yourself around it!
I've always made my own prickly pear jelly/jam. I can get it online, but I have no idea how it's processed and I don't trust others to get rid of the THOUSANDS of tiny cactus needles. Literally THOUSANDS. I keep the cheesecloth manufacturers in business! So if you ever see me on the side of the road in September with a bucket and a pair of tongs, I'm gathering.
For buttercream, I just add jelly/juice for the liquid in any recipe. It has the most beautiful dark fuschia color and a very light unusual flavor. It won't work in a cooked recipe because the color and flavor cook out completely. I think what I like most about it is that even though it's a dark color, it won't stain countertops or clothes - - it washes right out. Yay.
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