This wonderful cake was made by one of this blog's regular readers, T. E. She has made this cake recently and has been kind enough to share it with us here too. Thank you T.E., your input is well appreciated. It looks stunning!
Now, lets move onto the recipe that she has provided us with. First, the ingredients:
- Canned corn (she has used puree for this particular one but she normally prefers corn kernels)
- Mashed potato
- Red cabbage (put through blender)
- Grated carrot
- Salt, lemon juice and olive oil for seasoning
- Parsley and tomato peel for decorative purposes
You can prepare your potato mash the night before and leave it in the refrigerator. The rest is all raw. You can use the seasoning for each layer or pour it on top. T.E. prefers it in each layer. You need to use potato mash in between each layer for it to hold well together. Also, another important detail is that the red cabbage should not be bulky at all so that it will not pose an issue when cutting and serving the cake.
When you make this cake, you need to think of what you see in the picture above upside down. You will need to put a clear wrap in a baking tray or a round medium size bowl. The first layer will be the corn. After that, put the mashed potato, red cabbage, potato mash, carrot and potato mash respectively. Leave it in the fridge for a few hours and when you take it out, turn it upside down on a serving plate and then pour your seasoning on it if you haven't done it before. Make sure that your layers are not loose when you place them. Press them down firmly as you make your layers. To decorate, put some fresh parsley leaves and a tomato peel in the shape of a rose.
This recipe is sure to please people and is definitely very impressive. It may also make your kids more excited about vegetables. It is so fresh, healthy, and attractive that it is sure to be the heart of attention when served to others. I loved the idea and the presentation of it.
Have something healthy and delicious today!