Swede Nutmeg Cake with Brown Butter Frosting
This Swede Nutmeg Cake is full of rutabaga (swede) in a spiced vegetable cake that's topped with hazelnuts and brown butter frosting.
Servings: 10
Calories: 529kcal
Cost: $10
Equipment
- mixing bowl
- 9-inch square baking pan
Ingredients
- 1 cup (150g) packed raw peeled and grated swede (rutabaga)
- 3 eggs
- ¾ cup sugar 175 g
- ½ cup plain yogurt 100g
- ½ cup vegetable oil 100ml
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour plain flour (250g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground nutmeg
- ½ teaspoon salt
FOR THE BROWN BUTTER FROSTING:
- 3 cups powdered icing sugar 400g
- 2 teaspoons vanilla extract
- 3-4 tablespoons milk
- ½ cup 115g butter, at room temperature
TO SERVE:
- 4 tablespoons salted hazelnuts chopped
Instructions
For the cake:
- Preheat oven to 350F (180C). Grease and line a 9” square cake pan with parchment paper.
- Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.
- Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.
For the frosting
- Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.
- In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.
- Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.
Nutrition
Calories: 529kcal | Carbohydrates: 78g | Protein: 6g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 282mg | Potassium: 208mg | Fiber: 1g | Sugar: 52g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 2mg