Waste Less, Taste More: Vegetable Peel ‘Scrap’ Cake

Getting thrifty in the kitchen is smart, creative cooking at its best. Leftovers and pantry staples are full of untapped potential. By cooking with what you already have, batch-making meals and freezing portions for later, means you cut waste, save money and discover flavour combinations you’d never have planned - but will undoubtedly want to make again.

So, what to do with yesterday’s roast and veg, or that half-used jar of pickles? Opies has the answer, with clever ways to transform everyday ingredients into dishes that are resourceful, inventive, bold and seriously satisfying. It’s timely inspiration for the 93% of people looking to save money and reduce their food waste at home

© Opies

Vegetable Peel ‘Scrap’ Cake

Serves 8 - 10

Preparation time:     20 minutes

Cooking time:          60 minutes

Allergens:                Eggs, Gluten, Dairy

Ingredients

·       140g Mixed Vegetable Peel (carrot, swede, sweet potato, cauliflower, beetroot, potato all work well)

·       2 Opies Stem Ginger balls

·       150ml Sunflower Oil

·       2 Eggs

·       150g Soft Brown Sugar

·       180g Self-raising Flour

·       1 tsp Bicarbonate of Soda

·       1 tsp Cinnamon

·       1 tsp All Spice

·       50g Chopped Nuts

·       50g Raisins

Cream Cheese Icing;

·       50g Butter softened

·       100g Icing Sugar

·       200g Cream Cheese

·       1 tbsp Orange Juice

Method

1.     Line and grease a loaf tin and preheat the oven to 160°C.

2.     Place the vegetable scraps in blended with the Opies Stem Ginger and pulse until coarsely chopped.

3.     Whisk the oil and eggs together until combined

4.     Sift the flour, bicarb and spices into a large mixing bowl. Add the sugar, nuts, raisins, and vegetable peel, and mix until well combined. Pour the egg and oil and using a wooden spoon mix together until you have a batter. Pour into the prepared tin and place in the oven for one hour.

5.     Once a skewer comes out clean, leave to cool in the tin for 5 minutes, then remove and allow to cool on a wire rack.

6.     To make the icing, beat the butter until softened. Sift over the icing sugar and beat together. Add the cream cheese and orange juice and beat until smooth. Allow the cake to cool completely before topping with the icing and decorating Opies crystallised ginger.