Best Vegetable Cake Competition

Posted on Mar 20, 2015

P1030273In 2015 we set the challenge to find the best cake made using vegetables.   Amateur cooks of all ages were  invited to create a delicious sweet or savoury cake made with vegetables of their choice and take it to the Bridport Food Festival main event at Asker Meadows on Saturday 13th June for judging.

The winning cake recipes are below:

1st Prize:  Devi Chapman

Parsnip and ginger cake with ginger butter cream


  • 250g self-raising white flour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp sale
  • 1tsp ground ginger
  • 125g unrefined golden caster sugar
  • 125g unrefined light muscovado sugar
  • 2 stem ginger balls
  • 3 free range eggs (large)
  • 200g parsnips finely grated
  • 11/2tsp vanilla bean paste
  • 125g salted butter, melted and slightly cooled
  • For the icing:
  • 300g unrefined golden icing sugar
  • 150g salted butter at room temperature
  • 3tbsp stem ginger syrup


  • Preheat the oven to 180c (fan 160c, gas mark 4) and grease and base line 2 x 20cm victoria sponge cake tins.
  • Sift the flour into a bowl, stir through the baking powder, bicarbonate, salt, ground ginger and sugars. Stir through the stem ginger to coat in the flour mixture
  • In another bowl mix together the eggs, parsnips, extract and butter. Pour onto the flour mixture and fold in well but don’t over mix
  • Divide equally between the tins and spread out evenly to the sides.  Bake in the preheated oven for 25 minutes until springy to the touch and coming away from the tins.  Lave in the tins for a few minutes before turning out onto a cooling rack to cool
  • Meanwhile make the icing by beating together the icing sugar, butter and ginger syrup until light and fluffy.  Ice the top of one cake with half of the icing then top with the other cake and finish using the remaining icing .  Dust with icing sugar.

2nd Prize: Rosie Crumbleholme

Butternut Squash CakeP1030274

  • 300g butternut squash puree
  • 300g plain flour
  • 2tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1tsp cinnamon
  • 1/4tsp nutmeg
  • 1/4tsp cloves
  • 125g butter
  • 275g soft brown sugar
  • 2 eggs
  • 150g sultanas


  • 100g butter
  • 200g icing sugar
  • 2tbsp orange juice
  • Grated orange rind


  • Beat butter and sugar together
  • Beat in eggs
  • Fold in flour, spices, butternut squash puree and sultanas
  • Bake in 2 x 20cm round cake tins at 108C for 25 minutes or until cooked
  • Make the icing by mixing all the ingredients together and then sandwich the cake together.

3rd Prize Potato Victoria Sponge – Michelle Patten


  • 3 medium free range eggsP1030275
  • 150g caster sugar
  • 200g peeled and finely grated potato (eg Maris Piper)
  • 100g white rice flour
  • 2tsp baking powder
  • 1/4 tsp salt
  • 1tsp vanilla extract

For the filling:

  • 40g unsalted butter, cold and cubed
  • 90g icing sugar sieved
  • 1tsp boiling water
  • 1 vanilla pod, split length ways and seeds scraped out
  • small pinch of salt
  • 150g home-made strawberry jam


  • Preheat the over to 180c/350f/gas mark 4.  Lightly oil the base and sides of the tins (2 x 18cm diameter x 5cm deep loose bottomed tins) Place a circle of baking parchment over the base of each one and lightly oil too.
  • Whisk the eggs and sugar together until pale, fluffy and tripled in volume.  Whisk in the grated potato, followed by the flour, bakin powder, salt and vanilla extract.  Make sure everything is well combined.
  • Pour the mixture evenly into the two tins and place in the over for 20 minutes until the cakes are risen, colden and cooked all the way through.  Unmould them on to a wire rack, peel off the parchment and set them aside to cool for 20 minutes whilst you make the filling.
  • To make the filling, whisk up the butter with an electric whisk until paste-like.  Beat in the sugar one tablespoon at a time until it is all used up.  Add the boiling water and whisk to combine.  Add the vanilla seeds and salt and beat again until full incorporated.
  • Spread one cake bottom with strawberry jam and another with the butter cream icing, ensuring the cakes are cold.  Sandwich the two together and dust the top with caster sugar.


1st Prize  Butternut Squash Brownies – Dan BatorskiP1030259

  • 75g unsalted butter, cut into cubes
  • 180g dark chocolate
  • 30-40g cocoa powder
  • 2 medium eggs
  • 225g granulated sugar
  • A pinch of sea salt
  • 105g flour
  • 1/4tsp baking powder
  • 2tsp vanilla
  • 225g butternut squash


  • Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment
  • Fill a saucepan with enough water to cover the squash and bring to the boil.  Cook for 6-10 min and then set aside
  • Put the butter and chocolate and cocoa powder in a heatproof bowl over a pan of boiling water, stir until smooth
  • Cream the eggs and sugar and vanilla together in a large bowl until combined.  Add flour, salt and baking powder and blend well.  Fold in the squash
  • Pour the mixture into the prepared tin and smooth the top with a spatula.  Bake for 35-40 minutes.  Remove and cool.

2nd Prize Cocoa Beetroot Brownies – Tiegan Donovan

  • Ingredients:P1030261
  • 150g light sunflower spread
  • 275g granulated sugar
  • 3 medium eggs
  • 75g reduced fat cocoa powder
  • 75g plain flour
  • 75g cooked beetroot


  • Pre-heat the over to 160c (Gas Mark 3)
  • Melt the butter and the sugar in a saucepan on the stove, then add the eggs and continue to stir
  • Add the cocoa powder and plain flour, and fold through
  • Finally grate the beetroot and add to the mix
  • Place in a greased and lined baking tin and cook in the over for 15 minutes