Parsnip, Fennel and Cumin Cake (gluten-free)
Green Olive Company
Serves 6
Cakes & Bakes
Ingredients
- 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
- 25 tsp cream of tartar
- 3 egg whites
- 25 tsp ground cinnamon
Directions
- 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.