This prettily dressed up Hazelnut Swede Lemon Drenched Cake has come and gone in our home and while it lasted, it made every one who had a slice or a taste, first crinkle their noses and then purse their lips and nod their heads in approval. It was intriguing.
For my overseas readers, you may know Swede as Rutabaga. It is a vegetable that I avoid eating in savoury meals, I find it sweet like parsnips and don't often enjoy it, but hide it in a cake then it takes on a different flavour all together. I know it won't convince everybody, but all I can say is try it before you pass judgement.
I have made a few dishes with both swede and turnips of late. Previous to this blog post you may have seen my Turnip, Kale and White Bean Stew,
Swede Mash on top of a Veggie 'Meatball' dish and of course that dark Rutabaga Cinnamon Nutmeg Cake with Miso Caramel Sauce reminisce of Sticky Toffee Pudding.
I have to admit, at first I also was not sure sbout theHazelnut Swede Lemon Drenched Cake. I found it a little earthy on some bites, but as each day passed and I had another slice, I came to like it, really like it. It was unlike anything that I had ever eaten, which made it a delight. It also loved how the rosemary lemon syrup seeped beautifully into the hazelnut sponge.
This cake can be made with eggs, or flaxseeds which will make it suitable for vegans or those who do not eat eggs. Oh did I mention its also gluten free too. I am sharing this with CookBlogShare hosted by Hijacked By Twins; and Simple and In Season hosted by Feeding Boys - even though Swede is a winter vegetable, you will still find it in the supermarkets springtime and Honest Mum for Brilliant Blog Posts.
I made this Turnip, Kale and White Bean Stew about a couple of months back , when we picked up some seasonal baby turnips from a farmers market.
To be truthful, I wasn't terribly inspired and didn't know exactly what to do with the turnips so I took the easy option and adapted a stew recipe that I make on and off where you can adapt the vegetables.
It wasn't the most memorable meal of my life and not one I will rave about on my blog either, but it made for a change; and sometimes those recipes where you can throw the vegetables in the pot and allow it to simmer away slowly, are sometimes the most appealing.
I am sharing this recipe with Baking Queen Slow Cooked Challenge.
Hello May!
I'm looking forward to your #EatYourGreens submissions as its my turn to host the Eat Your Greens challenge this month. To participate, just post a vegan or vegetarian recipe that is made with green vegetables on your blog. Then leave the link to your recipe in the comment section below. The deadline is the 30th May 2017.
For more details Follow this link on how to participate just please remember to link back to the host page (this page) and co-host The VegHog. The use of the logo is optional, but appreciated.
If you are Tweeting your recipe, please use #EatYoursGreens #eatyourgreens and include @SeasonalShaheen @TheVegHog and we will retweet all those that we see.
If you want some Eat Your Greens inspiration, see what food bloggers from around the world shared in April , then check out my co-host The Veg Hog for inspiration.
