Citrus Parsnip Cake
Parsnip is a root vegetable that is high in natural sugars, just like carrot it is perfect for cakes for adding a moist depth to the cake without over-powering the flavour.
It is a great way to use up parsnips that have gone a little limp in the fridge.
Citrus Parsnip Cake with Walnut Maple Cream Cheese Icing
215 ml extra virgin olive oil
175 - 200 g coconut sugar (you can use more or less depending on your tastebuds)
4 eggs, beaten
zest of 2 oranges and 2 lemons
250 g spelt flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon salt
150 g walnuts, chopped
350 g parsnips, finely grated
Preheat the oven to 180ºC.
Grease and line a 23 cm round deep loose bottomed tin with baking paper.
In a bowl mix together the oil, sugar, eggs and zest.
In a second bowl mix the flour with the other dry ingredients.
Make a well in the centre of the dry ingredients and add the egg mixture.
Then fold through the parsnips and chopped walnuts.
Pour the mixture into the cake tin and bake for about 1 hour and 10 minutes or until a skewer inserted into the middle comes out clean.
Allow the cake to cool for 15 minutes, before turning it out onto a cooling rack.
Once it is completely cool ice with maple walnut cream cheese icing… see below.
2 tablespoons maple syrup
200 g full-fat cream cheese
2 tablespoons coconut oil, melted
juice of half a lemon
1/2 cup finely chopped walnuts
Stir the maple syrup into the cream cheese until completely combined.
Add the melted (not hot) coconut oil and mix very quickly to prevent lumps from forming.
Finally add the juice of half a lemon (roughly 1 tablespoon) and the walnuts.
Mix again thoroughly.
** I've decorated this cake with dehydrated orange, which makes a wonderful natural, cake decoration.