Recipes

Pistachios & Parsnips Cake

Pistachios & Parsnips Cake

Pistachios, Almond & Parsnip Cake

This lovely cake is light and very easy to make. You'll have to do a little bit more work with having to roast the nuts lightly to add extra wonderful flavour into the cake, but totally worthwhile.

Tin size: 15cm diameter
Baking time: 35 to 45 minutes approx.
Oven temperature: 160ºC fan assisted

  • Cuisine
    • English
  • Course
    • Cakes
  • Cooking Method
    • Baking

Ingredients

  • 125g Cassava Flour sifted
  • 300g parsnips, peeled and chopped
  • 150g Sugar
  • 50g brown sugar
  • 3 large eggs
  • 125g vegetable oil
  • 2 tsp baking powder
  • ½ tsp bicarb
  • Juice and zest of one lemon
  • A few drops of vanilla or almond essence or orange blossom or rose water.
  • 50g grounded roasted pistachios
  • 50g grounded roasted almonds
  • For the butter cream
  • 140gg butter or dairy free spread
  • 280g of icing sugar
  • 2 Tbsps. Grounded roasted pistachios and almonds
  • 1 tbsp milk or dairy free milk, if required.

Method

1
  1. Preheat oven to 180 C (160C fan assisted) Gas Mark 4. Grease and flour a medium size cake tin (20x30cm).
  2. In a blender or food processor combine the oil, sugar, eggs and chopped parsnips. Blend until smooth.
  3. Pour parsnip mixture into a bowl and mix in the flour, baking powder. Mix well with a wooden spoon. Pour the cake mixture into the prepared cake tin.
  4. Bake in the preheated oven for 40 minutes. Let cool, remove from tin and ice.

The cake moulds
Instead of a 20x30cm cake tin, divide the cake mixture between two 23cm (9 in) cake tins. Adjust baking time accordingly, then used your favourite filling to sandwich the cake.

2

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