Your Hordle AUGSEPT 22 (3) (1)

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The surprising inclusion of watercress adds adeliciously peppery note to thevanilla avour of this light cake. Teamed with acool cream cheese frosting, thiscake will godown atreat with children and grown-ups alike.Serves 8-10Preparation time 45 minutesCooking time 50-60 minutesIngredientsFor the cake• 125g watercress• 285ml sunower oil• 325g caster sugar• 5 medium eggs• 375g self-raising our• 2 tsp vanilla extractFor the frosting• 100g butter (preferablyunsalted), at room temperature• 50g icing sugar• 200g cream cheese, at roomtemperatureTo decorate• Edible owers (optional)Method1. Preheat the oven to 180°C /160°C fan /gas mark 4. Greaseand line a20cm square tin or a23cm round cake tin.2. To make the cake, chop the watercress until very ne –ideallydo this in ablender. Put it in amixing bowl with the rest of thecake ingredients and beat until well incorporated. Try not toover stir –itisn’t the end of the world if you do, but the cakemay not rise as well as it could.3. Pour the batter into the prepared cake tin and bake in thepreheated oven for approximately 50-60 minutes. The cake isdone when askewer inserted in the centre comes out clean.Set the cake aside to rest for 15 minutes before removing itfrom the tin. Leave on acooling rack until cold.4. To make the frosting, beat the butter and icing sugar togetheruntil pale in colour then gently fold in the cream cheese untilevenly mixed.5. Spread alovely thick layer of cream cheese frosting over thetop of the cake and decorate with afew edible owers, suchas 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
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