Recipe: anti-gaspi cake

Here's a quick, easy and delicious recipe that will please even the most eco-responsible of you. Our thanks to Anne's Kitchen for this 'bottom of the cupboard' treat.

For 1 rectangular cake (classic cake tin)

Cooking time: 50 minutes at 170° C

  • 150 grams soft butter (or vegetable oil)
  • 110 grams sugar (or brown sugar or honey)
  • 2 eggs
  • 1 teaspoon vanilla extract (or rum, or Amaretto, or lemon zest)
  • 150 grams of flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground spices (ginger, cinnamon, sweet spice mixtures)
  • 300 grams of grated fruit or vegetables (apple, pear or even carrot, courgette, pumpkin, beetroot)
  • 75 grams of ingredients from the cupboard (nuts, granola, oatmeal, coconut, chocolate chips, dried fruit)
  • A sprinkling of nuts, seeds or icing (for garnish)

Preheat the oven to 170°C fan oven.

In a bowl, beat the butter and sugar until creamy. Add the eggs and mix until fully incorporated, then add the vanilla extract and beat again.

In another bowl, mix flour, baking powder, bicarbonate of soda, salt and spices. Add to the eggs along with the grated fruit or vegetables and ingredients from the cupboard and mix to form a smooth dough.

Pour the batter into a buttered cake tin and then add your filling.

Bake for 50 minutes or until a knife inserted in the centre comes out clean. Leave to cool on a wire rack before serving.

If you wish to make a glaze, mix 70 grams of icing sugar with 1 tablespoon of liquid (milk, lemon juice, fruit juice, Amaretto or Rum). Drizzle over the cooled cake and leave to stand for a few hours before serving.

You can use this pastry for muffins. Bake for 30 to 35 minutes.


I love Breton crêpes, photography and making great tandems.

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