Parsnip, Pear and Pistachio cake


250g self-raising flour
250g parsnips ,grated
175g dairy free butter
250g brown sugar
100ml Algarve syrup
3 tbsp flax seed mixed with 6 tbsp water
2 tsp baking powder
1 tsp cinnamon
1 medium pear peeled and grated
60g chopped pistachio and 40 crusted walnuts 50/50
zest and juice 1 orange
tsp salt

For the filling and frosting
4tbsp Soy yoghurt
400g icing sugar
100g vegan butter
few drops of vanilla extract

Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm tins and line the bases with baking parchment.

Gently melt butter, sugar and honey in a pan then slightly cool.
Mix the flax with the orange juice and zest then add to the mixture, then stir in the flour, baking powder, salt and cinnamon, followed by the grated parsnip, pear, chopped nuts
Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.

Cool the cakes slightly in the tins before turning out onto wire racks to cool completely..

Cream cheese frosting

Beat the butter until light then mix in yoghurt sugar add vanilla until smooth and light and creamy.
Spread between layers sandwich together then spread mixture over the cake.

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