We eat carrot cake, so this marrow cake is just another twist on the veggies-in-cakes theme! Marrow is baked into a moist loaf with various spices - making it perfect for serving with tea or coffee mid-afternoon.
- 225g grated marrow, squeezed of excess water
- 400g caster sugar
- 375g plain flour
- 3 eggs
- 250ml veg oil
- 2 tsp. vanilla extract
- 3 tsp. baking powder
- 2 tsp. each ground cinnamon and nutmeg
Grease two loaf tins. Preheat the oven to 170C.
Put the eggs into a large bowl and beat with an electric whisk until fluffy. Beat in the sugar until pale and fluffy. Beat in the oil and vanilla until smooth.
Sift in the flour and sift in, along with the baking powder, cinnamon and nutmeg. When you have a smooth mix, fold in the marrow. Spoon the mix into the loaf tins and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool on wire racks.