Making cake has never been easier with this ridiculously simple recipe. These delicately spiced parsnip pear cakes have a light and fluffy texture, perfect topped with pure plain mascarpone and a little seasonal fruit jam or compote if you like.
For the batter:
¼ cup grated pear (about ½ a pear)
¼ cup grated parsnip (1 small parsnip)
4 free range eggs
1 cup ground almonds
1 cup flour of your choice, we like spelt or buckwheat
1 cup coconut sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup mascarpone
fruit jam or compote
Preheat oven to 160C, and grease 12 muffin sized tins, or 1 regular-sized cake tin.
Add all ingredients to a food processor and blend until very smooth.
Divide mixture between the muffin tins.
Bake in oven for 30-40 minutes or until a skewer comes out clean when inserted in to the center.
Leave to cool in tins completely before carefully removing.
To decorate, top with a dollop of mascarpone, a little fruit jam or compote of your choice & a small sprinkle of silvered almonds.
Makes 12 muffin sized cakes, or 1 large regular sized cake.
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