This is from Harry Eastwood’s Red Velvet Chocolate Heartache, a wonderful book of cake recipes made using vegetables (think carrot cake, then beetroot, then take a big leap of faith and try sweet potato, swede and potato!). I promise you cannot taste the swede in it – but I found it was best not to tell people it was in there until after they’d tucked into it and said how good it was; the look on their faces of such confusion that they were enjoying a cake made of swede was brilliant! My first attempt at this was a huge success (the original recipe uses wheat free rice flour but I’ve substituted it for plain flour), although I have to confess that I made it again recently but tried using mini loaf cases – this did not work very well at all and it went a bit soggy and collapsed slightly. Stick to a loaf tin in future...
