Tuesday, 8 November 2011

Celery cake

As I love all things baking and having been kindly sent a sample of Fenland Celery to experiment with, its an heirloom variety grown in a traditional way, so special that PGI status has been applied for. I thought I would have a go at a celery cake. Yuck, I hear you all cry, after a little searching on the internet I discovered a few recipes which use celery as a baking ingredient, all are from the USA where people experiment a little more than here. The recipe uses mayonnaise as its fat / oil content, but don't let that put you off, I have done other mayonnaise recipes before and they have always turned out fine, the chocolate one being the best (of course). But that's a post for another day. I am using american cups so the recipe is a doddle to follow.

  • 3 cups plain flour - sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 2 eggs free range
  • 1 1/2 cups caster sugar
  • 1 tsp vanilla extract
  • 1 cup mayonnaise ( low fat is fine)
  • 1/2 cup milk
  • 2 1/2 cups apples, peeled, cored and  diced
  • 1/2 cup celery - finely diced

Preheat your oven to 180C, oil and flour a 9 inch round cake tin.

Beat your eggs, sugar and vanilla extract until fluffy, now add the mayonnaise and beat until well incorporated. Now add your flour and milk in thirds, beating after each addition. Fold in your apple and celery and pour in your prepared tin, bake in for approximately 1 hour to 1 hour 15 until well rise, golden and cooked through when tested with a skewer. Allow to cool initially in the tin, carefully remove after 15 mins and finish cooling on a wire rack.

If you want to ice, mix apple juice with icing sugar and drizzle on top. 

The resulting is delicious and moist  !!!

1 comment:

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