Parsnip Cake

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We had some parsnips left over from Christmas which I was looking for a way of using up. So I wondered about making a cake, but I am trying to not eat sugar after the Christmas excess!

So I devised this sugar free, dairy free and, of course, gluten free seasonal cake. It’s delicious, quite dense but nutty and sweet, with just a hint of parsnip.

I recently discovered Sukrin, which has 98% less caalories than sugar, but all of the sweetness. It’s main ingredient is a natural sweetener, erythritol and it works very well in most baked goods.

 

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Parsnip Cake

Ingredients:

120g Pure sunflower spread

60ml maple syrup

130g Sukrin gold (you can use demerera sugar)

2 large eggs, at room temperature

100g Doves Farm Gluten Free White Plain Flour Blend

70g ground almonds

4tsp gluten free baking powder

1tsp xanthan or guar gum

1tsp mixed spice

150g grated parsnip, peeled

1 medium apple, peeled, cored and grated

1 tablespoon marmalade

30g pecan nuts, chopped

 

Filling:

150ml soy cream

40g vegetable fat such as Trex

pinch or 2 xanthan or guar gum

2 tblsp maple syrup

 

Preheat oven to 175°C/350°F/Gas Mark 4.  Line 2 x 7” (17cm) sandwich tins with baking parchment.

 

Method:

Melt the sunflower spread and maple syrup together in a small pan. When it has melted, add the Sukrin gold or sugar. Allow to cool slightly. Break the eggs into a mixing bowl and add the melted mixture. Whisk until a bit foamy.

Add the flour, ground almonds, baking powder, gum and mixed spice into the bowl. Mix well.

Add the grated parsnips, grated apple and marmalade. Stir well, then fold in the nuts.

Pour the mixture into the 2 tins, lightly smoothing the surface.

Bake in oven for approx 25 minutes, then remove the top piece of parchment.  Allow to cool for 5 minutes, then transfer to wire rack to cool fully.

Filling:

Melt the soy cream and Trex together gently. Pour into a bowl. Have a large bowl with ice cubes and cold water in it ready and place the bowl with the cream in it. Whisk with a hand or electric mixer as the mixture cools. Add a pinch of gum and whisk until the mixture is firm enough to fill the cake. Add the maple syrup. When it is cold, sandwich the 2 cakes together.