Traditional recipes

Apricot & root veg cake with honey yoghurt icing

Apricot & root veg cake with honey yoghurt icing

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Apricot & root veg cake with honey yoghurt icing

With dried apricots, maple syrup & edible flowers

With dried apricots, maple syrup & edible flowers

Serves 8 to 12

Cooks In1 hour 15 minutes plus cooling

DifficultyNot too tricky

Nutrition per serving
  • Calories 322 16%

  • Fat 17.3g 25%

  • Saturates 5.1g 26%

  • Sugars 20g 22%

  • Salt 0.44g 7%

  • Protein 8.4g 17%

  • Carbs 34g 13%

  • Fibre 3.7g -

Of an adult's reference intake


  • 70 ml cold-pressed rapeseed oil , plus extra for greasing
  • 2 medium carrots , (100g)
  • 1 beetroot , (100g)
  • 2 parsnips , (100g)
  • 1 orange
  • 120 g quality maple syrup
  • 2 large free-range eggs
  • 150 g wholegrain spelt flour
  • 1 pinch of mixed spice
  • 1 teaspoon baking powder
  • 60 g dried apricots , preferably unsulphured
  • 40 g pumpkin seeds , plus extra to decorate
  • edible flowers , to decorate (optional)
  • 150 g cream cheese
  • 150 g Greek-style natural yoghurt
  • 25 g clear runny honey
  • ½ teaspoon quality vanilla extract
  • 1 lemon

recipe adapted from

Jamie Magazine

By Henrietta Inman


  1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the base and sides of an 18cm loose-bottomed cake tin with a little rapeseed oil, and line the base with baking paper.
  2. Peel and grate the carrots, beetroot and parsnip into a large bowl. Finely grate the zest of the orange and add two-thirds to the veg (reserving the rest for the frosting) along with the maple syrup, eggs and rapeseed oil. Fold in the flour, spice, baking powder and a pinch of salt.
  3. Finely dice the apricots, then add to the bowl along with the seeds. Mix everything until well combined.
  4. Pour the mixture into the prepared tin and bake for 35 to 40 minutes, rotating the tin after 20 minutes, until the top is light pinky-golden and bounces back when pressed lightly, and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
  5. Meanwhile, to make the icing, whisk together all the ingredients except the lemon, and most of the reserved orange zest, until completely smooth. Squeeze in a tiny bit of lemon juice and whisk in. Cover and pop in the fridge until needed.
  6. When the cake is completely cool, transfer to a plate or stand, then finish with the icing, smoothing it all over the top of the cake with the back of a spoon.
  7. Decorate the cake with the remaining orange zest, extra pumpkin seeds and edible flowers, if you like, then serve.
  8. This cake will keep for up to five days in a sealed container in the fridge.

Watch the video: Eggless Honey Cake Recipe Without Oven. Eggless Iyengar Bakery Style Honey Cake. Pushpa Urs (September 2022).


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