Harvest Cake {w/ zucchini, beetroot, carrot & apple}

My arms are becoming really strong lately. And no this isn't thanks to some super secret training method which transforms you into a human version of the incredible "Hulk"overnight but rather because of all the fresh vegetables our allotment harvest brings us. Zucchini, potatoes, herbs, beetroot, carrots, spinach, beans, pumpkins - you can almost see the crops growing. Our vegetable box is overflowing from all the goodness and even with the combined "eating powers" of friends and family it seems like we can't conquer the masses of fresh produce ;-). So as every year it's veggies 24/7 - no complaints - zucchini pancakes are a great breakfast btw.

It's kind of a tradition for me to bake a cake or bread with some of the fresh produce (e.g. this Zucchini and Thyme Bread  or these baked Beetroot Chips) and this year I just combined a bit of everything: zucchini, beetroot, carrots plus apples, a hint of cinnamon and the usual suspects flour, fat, salt etc. plus crumble - you can't go wrong with crumbles.

The mixing part was a bit of an adventure for me - I kind of felt like a little kid testing my new kitchen machine - a superb Kenwood model that I've won in a magazine (let's say I'm fully equipped for my upcoming student kitchen and so SO happy :-D). I'm already making a list of all the adapters who might be going on my christmas wish list - any suggestions?

But back to the cake: 1 hour and 15 minutes later (cleaning time included) this beauty was served and devoured asap. It's a great cake to use up leftover produce (who else is drowning in zucchini? :D) and great to be baked on the weekend and devoured throughout the week. Monday cake breakfast anyone? Aaaaand because I like to be sneaky it isn't just super tasty but it also qualifies as a wholesome breakfast from the nutritional point of view: vegetables, fruit, wholesome carbs, natural fats - what else would you like? A cake for the whole family - try to bake it with gluten-free flours, use only seeds when you suffer from nut allergies, keep it vegan or butter it up - as you wish! 

Harvest Cake {w/ zucchini, beetroot, carrot & apple}
- makes one 8 inch cake
For the cake base:
- 1 apple
- 3 Tbsp raisins
- 1 carrot (approx. 100g)
- 1 small beetroot (approx. 100g)
- 1 small zucchini (approx. 300g)
- 100g honey
- 60g coconut oil or butter
- 1 tsp and 1 pinch salt
- +150 ml milk, use plant based if needed
- 1 Tbsp white vinegar
- 250 flour, I used a mix of whole spelt and oat
- 25 g ground nuts
- 25 g desiccated coconut
- 1 tsp baking soda
- 1 Tbsp cinnamon

For the topping:
- 1 apple
- 100g oats
- 5 Tbsp mixed nuts and/or seeds
- 1 pinch salt
- 100g flour (I used whole spelt)
- 2 Tbsp honey
- 40g coconut oil or butter

1. Prepare the cake base: mix apple and raisins in a microwave safe bowl, cover with water and microwave on high for 2.5 minutes. Alternatively heat in a small saucepan until soft. Puree with a food processor or blender. Set aside to cool.
2. Wash and grate the carrot and zucchini, mix with 1 tsp salt and set aside. Grate the beetroot into a seperate bowl.
3. Preheat your oven to 175°C. In a medium sized mixing bowl beat together coconut oil and honey for 2 minutes until pale. Add 1 pinch salt, milk vinegar and the applesauce. Stir until combined. In a seperate bowl mix all remaining dry ingredients. Lift dry into the wet ingredients. You may need to add a little more milk until batter is moist yet not runny. Line the bottom of an 8 inch springform pan with parchment paper. Spread batter into your pan.
4. Now prepare your topping: combine all ingredients except for the apple until crumbly dough forms. Peel and core the apple, cut into thin wedges and layer on top of your cake base. Top with the crumble.
5. Bake for 35-45 minutes until crumble topping is slightly browned, apples are soft and a cake tester inserted comes out clean. Let cool for 5 minutes before removing from the pan and allow for further cooling or serve immediately. Best stored in the fridge wrapped in aluminium foil or in an airtight container. Freezes well. Enjoy!