Recipes, re-invented from cooking shows
Parsnip, Fennel and Cumin Cake (gluten-free)
Prep. Time:
Baking Time:
Total Time:
40 mins
30 mins
70 mins
Serves:
Serves 6
Ingredients
1.5 cups extra light olive oil
400 g soft brown sugar
300 g Steve’s gluten-free flour
2 tsp salt
2 tsp baking soda
2 tsp ground cumin
3 tsp fennel powder
4 eggs, beaten
400 g (3.5 cups) of parsnips, peeled and finely grated
3 tbsp Blackcurrant jam
Treacle Buttercream
1 cup golden syrup
0.25 tsp cream of tartar
3 egg whites
0.25 tsp ground cinnamon
Instructions
Preheat the oven to 400º F
Cream together the oil and brown sugar. Sift in the flour, salt, baking soda, cumin and fennel powder. Add the eggs, a little at a time, and stir gently until well blended
Fold the parsnips into the cake mixture
Spoon the cake mixture into a loose-bottomed 10” cake tin which you have greased and lined and cook the cake for 30 - 40 minutes. Cool in the tin then slice in half, horizontally.
Spread blackcurrant jam over the bottom half.
For the buttercream, put the golden syrup and cream of tartar in saucepan over high heat and bring to the boil.
Whisk the egg whites till soft peaks form and keep whisking while you gradually add the golden syrup mixture and cinnamon. Beat until thick and glossy (about 5 minutes).
Assemble the cake, layering the buttercream on top of the jam and topping with the remaining sponge.
Tell us about your experience of this site
Did you try out this recipe? Do you need some questions answering? Please, tell us what you need and we'll hurry to help.