Parsnip Cardamom Cake
/
Parsnip Cardamom Cake
Ingredients
2 cups self-raising flour
1.5 cups brown sugar
1 cup grated parsnip
1 cup grated carrot
Pinch sea salt
¾ cup chopped pistachio nuts, plus extra for garnish
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 tablespoon orange zest
1 cup Red Island light extra virgin olive oil
4 free range eggs
Labneh icing:
750g Jalna Greek yoghurt
100ml pure maple syrup, plus extra for drizzling
1 teaspoon vanilla bean paste
Method
To make the labneh icing, place a piece of clean muslin cloth, or clean Chux cloth inside a large sieve or strainer. Scoop the yoghurt into the cloth and fold over the top to cover. Place the sieve inside a larger bowl so the liquid that will drain out of yoghurt can sit in the bottom.
Leave in the refrigerator overnight.
Pre-heat oven to 180 degrees. Grease and line the base of a 25cm cake pan.
Combine the flour, brown sugar, parsnip, carrot, salt, pistachio, cinnamon, cardamom, and zest in a large bowl.
Whisk the oil and eggs in a separate bowl and add to the flour mixture and stir to combine.
Pour the batter into prepared cake tin and bake for 45 minutes, or until a skewer inserted into the center comes out cleanly. Cool in the pan for 5 minutes before placing onto a wire rack to completely cool.
Meanwhile, remove the drained yoghurt from the cloth and place into a bowl. Whisk in the maple and vanilla before spreading over the top of the cooled cake. Garnish with extra pistachio nuts and maple syrup before slicing.
Recipe by Courtney Roulston
