The surprising inclusion of watercress adds a deliciously peppery note to the vanilla flavour of this light cake. Teamed with a cool cream cheese frosting, this cake will go down a treat with children and grown-ups alike.
Preparation time 45 minutes Cooking time 50-60 minutes
- 125g watercress
- 285ml sunflower oil
- 325g caster sugar
- 5 medium eggs
- 375g self-raising flour
- 2 tsp vanilla extract
- For the frosting
- 100g butter (preferably unsalted), at room temperature
- 50g icing sugar
- 200g cream cheese, at room temperature
To decorate: Edible flowers (optional)
- Preheat the oven to 180°C / 160°C fan / gas mark 4. Grease and line a 20cm square tin or a 23cm round cake tin.
- To make the cake, chop the watercress until very fine – ideally do this in a blender. Put it in a mixing bowl with the rest of the cake ingredients and beat until well incorporated. Try not to over stir – it isn’t the end of the world if you do, but the cake may not rise as well as it could.
- Pour the batter into the prepared cake tin and bake in the preheated oven for approximately 50-60 minutes. The cake is done when a skewer inserted in the centre comes out clean. Set the cake aside to rest for 15 minutes before removing it from the tin. Leave on a cooling rack until cold.
- To make the frosting, beat the butter and icing sugar together until pale in colour then gently fold in the cream cheese until evenly mixed.
- Spread a lovely thick layer of cream cheese frosting over the top of the cake and decorate with a few edible flowers, such as violas or rose petals, if liked.
Recipe created by baker and blogger Lizzie Crow (lizziebakingbird.co.uk/baking-blog/). For more watercress recipe inspiration, visit watercress.co.uk