Makes: a 20cm square cake • Time: 45 minutes, plus 1 hour cooling
CONTAINS
Vitamins B-group, C & E, omega-3 fatty acids, manganese, calcium, phosphorous, fibre, copper, selenium, potassium, carotenoids, flavonoids
YOU NEED
100g unsalted butter, plus extra for greasing • 250g self-raising flour
½ teaspoon ground nutmeg • 75g mix of chia, sunflower, flax and pumpkin seeds
½ teaspoon fine sea salt • 3 eggs • 125g soft light brown sugar
2 tablespoons maple syrup • 100g Greek-style yoghurt
100ml hazelnut oil • 2 teaspoons vanilla extract • 150g swede, grated
200g icing sugar • grated zest and juice of 1 small orange
Preheat the oven to 180°C/350°F/Gas 4. Grease a 20cm square cake tin with butter and line with baking paper. In a mixing bowl, whisk together the flour, nutmeg, seeds and salt. In another bowl, beat together the eggs, sugar, maple syrup, yoghurt, oil and vanilla. Stir the wet ingredients into the dry, then fold in the swede. Pour into the tin and bake for 25 minutes, or until an inserted skewer comes out clean. Leave for 10 minutes then turn out onto a wire rack. Meanwhile, beat together the butter, icing sugar and orange zest and juice until fluffy. Swirl over the cooled cake, then cut it into squares.