Parsnip, Almond & Rosemary Cake with Chocolate Ganache
This is a brilliant way to get more veg on your plate and like its more famous sister Carrot Cake the grated vegetables add texture and moisture to the cake. Parsnips are available all year round in the UK but are considered a more wintery crop. Rosemary can be used all year round but in springtime it has a gorgeous purple blossom which I have used as part of the decoration here.
Ingredients
- 1 tbsp olive oil extra virgin
For the cake
- 3 large free range eggs
- 200 g soft light brown sugar
- 150 ml sunflower oil
- 1 tsp almond essence optional
- 130 g white spelt flour
- 100 g ground almonds use flour here instead if you like
- 1 tsp baking powder
- 350 g finely grated fresh parsnip
- 85 g chopped pistachios reserve a few for garnish
- 1 dessertspoon of finely chopped fresh rosemary pick some blossoms to garnish
- 1 teaspoon ground cloves
For the ganache
- 115 g coconut milk or cream
- 120 g dark chocolate or chocolate chips
- 1 tbsp coconut oil or butter
- I pinch sea salt
Instructions
- test instruction
- test 2 instruction
- Place the eggs in the bowl of a stand mixer or use a hand held mixer and add the sugar. Whisk until the mixture is thick and creamy. Slowly add in the oil and finally the almond essence.
- Mix all the dry ingredients together including the parnsip and add a spoon at a time to the batter folding in as you go.
- Pour the mixture into a lined baking tin and cook for 30 mins or until fully cooked in middle.
- Remove from the oven to cool and leave in the cake in the tin.
- To make the ganache melt the coconut oil or butter with the coconut milk.
- Add the chocolate chips and stir until melted and add the salt.
- Remove from the heat and cool. Before it completely sets pour over the cake and leaved to set.
- Once set remove the cake from the tin, cut into 16 squares and serve.
- This will keep for 4-5 days in a cool place in an air tight container or cake dome