Next time you prepare a fresh juice to kick-start your day, don't throw away all that leftover fruit and vegetable pulp. There are plenty of ways you can put the fibre-packed pulp to good use so that it doesn’t go to waste. The PureJuice stand mixer attachment separates out the pulp as it extracts the juice, ready for it to be blended into smoothies, added to soups or baked into brownies, cakes and muffins. This recipe uses the pulp from carrots, apples and beetroots to create a wonderfully sweet cake, topped with cream cheese frosting and nuts and seeds. However, it can easily be adapted to work with any leftover pulp. Using pulp in baking recipes will often add moisture, meaning you can sometimes reduce the amount of oil or butter you use to create an even healthier alternative. Apple pulp is a neutral flavour that can be paired with pretty much anything, while citrus pulp can be used to add extra zing to a lemon and poppyseed cake. Beetroot also works beautifully with chocolate, making gorgeously moist and sweet brownies. Here’s our step-by-step guide to making a delicious juice pulp cake with your Titanium Chef Patissier XL and PureJuice attachment. Hopefully it will inspire you to find new and creative ways to use your leftover juice pulp!
Preparing to bake
This recipe makes one cake, which will serve 12. It takes 1 hour 10 min to make. Here’s what you’ll need:
Ingredients
For the juice 6 carrots 4 apples 4 small beetroots, raw or cooked 20g fresh ginger, peeled
For the cake 200ml oil 3 eggs 200g soft light brown sugar 250g plain flour 2 tsp baking powder ½ tsp bicarbonate of soda 1 tsp ground cinnamon ¼ tsp ground clove ¼ tsp nutmeg, freshly grated ¼ tsp allspice ½ tsp sea salt
For the frosting 110g unsalted butter 100g icing sugar ½ tsp vanilla extract 300g cream cheese, room temperature
To finish Pistachios, chopped Poppy seeds, as needed Pumpkin seeds. as needed
Watch this quick video to see just how easy it is to make this deliciously moreish cake using your Titanium Chef Patissier XL and PureJuice attachment.
Juicing the fruit and veg
Assemble the PureJuice attachment and fit onto your mixer’s slow speed outlet. Place a bowl under the pulp spout, and another under the juice spout.
With the mixer on speed 6, add the carrots, apples, beetroot and ginger into the feed tube, using the pusher.
Refrigerate the juice and set the pulp aside.
Making the cake batter
Preheat the oven to 160℃. Grease both cake tins and line with parchment paper.
Lift your mixer’s head and fit the heat shield. Attach the 7L EasyWarm™bowl before fixing the K-beater and splashguard.
Add the oil, eggs, sugar, flour, baking powder, soda, spices and salt to the bowl. Pour in 50ml of the chilled juice and 350g of the pulp.
Select the ‘sponge cake’ preset, is applicable. If your mixer doesn't have presets, start mixing on speed Min, gradually increasing to speed Max. Mix for 1 minute, until combined.
Baking the cake
Divide the mixture evenly between the two prepared tins. Bake for 30-35 minutes. If you’re using a loaf tin instead, bake for 1 hour 10 minutes. Remove from the oven and place the tins on a wire rack. Leave to cool completely.
Mixing the frosting
Attach the mixing bowl to your mixer and fit the creaming beater. To make the frosting, add the butter, icing sugar and vanilla extract to the bowl. Start the mixer on speed Min, gradually increasing to speed 4. Mix for 2 minutes, until light and fluffy. Add the cream cheese and mix on speed 2 for a further 20 seconds, until combined.
The finished product
Once the cakes have cooled completely, use a palette knife or the back of a spoon to spread the frosting over the top of each sponge. Place one sponge layer on top of the other. Sprinkle the top with the chopped pistachio nuts, poppy seeds and pumpkin seeds.
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