Mary Isbister's Swede Cake

Course: Main

Servings: 16 pieces

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients
for the cake
  • caster sugar - 175 grams
  • plain yogurt - 100 grams
  • sunflower oil - 100 ml
  • eggs - 3
  • swede - 150 grams (grated)
  • self raising flour - 250 grams
  • bicarbonate of soda - 1 tsp
  • ground ginger - 1 tsp
  • nutmeg - 1 pinch
  • sea salt - 1 pinch
for the cream cheese frosting
  • cream cheese - 220 grams
  • icing sugar - 250 grams
  • chopped crystalised ginger - (to decorate)
Instructions
  1. Preheat oven to 180 C/ 160 C fan and grease and line a 9 inch square baking tin.
  2. Cream together the sugar, oil, yogurt and eggs.
  3. Mix in the grated swede.
  4. Add the flour, spices, and salt and fold until combined.
  5. Spoon into the prepared tin, levelling the top, and bake in the centre of the oven for 25-30 minutes until well risen and golden. A skewer inserted into the centre will come out clean when it is cooked.
  6. To prepare the frosting gently combine the cream cheese and icing sugar together. Ice the cake when it is completely cool and decorate with chopped crystalised ginger or chopped nuts, if desired.