I’m getting into the full swing of all things seasonal and festive right now as December is just around the corner… I’m excited to share my third recipe in collaboration with Graham’s Family Dairy, using their Organic Whole Milk for extra creaminess in this delicious autumnal cake.
Warm, sweet spices partnered with parsnips (trust me, they work amazingly in this recipe) and orange zest results in a stunning and wonderfully tasteful cake. One to make on a weekend or for a special occasion – because, tea/coffee and cake – you could also turn this recipe into muffins for a weekday treat. Enjoy!
- 1 cup oat flour (I whizzed up gluten-free Quaker Oats in my blender)
- ½ cup ground almonds
- ½ cup plain flour (can be gluten-free)
- 4 tablespoons coconut sugar (I used The Coconut Company)
- 1 teaspoon mixed spice
- ½ teaspoon each of ginger and cinnamon
- 1 teaspoon baking powder
- 3 parsnips, trimmed and peeled
- Zest of 1 orange
- 2 eggs (I used The Happy Egg Company)
- 4 tablespoons maple syrup (I used Meridian Foods) or honey
- 4 tablespoons melted coconut oil or other oil (I used Lucy Bee)
- 100ml Graham’s Family Dairy Organic Whole Milk
- 1 teaspoon vanilla extract
For the topping:
- 100g Graham’s Family Dairy Quark
- 2 tablespoons maple syrup or honey
- ½ teaspoon mixed spice
Walnuts and dried orange slices (I used Nim’s Fruit Crisps), to decorate
- Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin.
- Mix together the flours, almonds coconut sugar, spices and baking powder in a large bowl.
- Grate the parsnips then stir in along with the orange zest.
- Whisk together the eggs, maple syrup or honey, oil, milk and vanilla extract, then pour into the dry ingredients and fold in to incorporate.
- Pour this mixture into your prepared cake tin and smooth out evenly. Bake for 35-40 minutes, covering halfway with tin foil, until golden, risen and firm to the touch.
- Leave to cool completely in the tin, then carefully remove and place on a plate.
- Beat together the topping ingredients until thick and smooth, then spread over the top of the cooled cake to cover. Decorate, slice (into 6-8) and serve – enjoy!
Keep any remaining slices of cake in an airtight container for up to 1 day in the fridge.
Check out my other recipes for Graham’s The Family Dairy over here 🙂