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| adapted from the cookbook: The Great British Baking Show A BAKE FOR ALL SEASONS |
Toasted Pecan,
Maple and Parsnip Cake...
(Secretly NOT a secret: It's Gluten-FREE)
PREP and Set Aside:
1 and 1/2 cups peeled and grated parsnips
1 and 1/2 cups peeled and grated parsnips
1 and 1/2 cups pecans, chopped and toasted
DRY Ingredients Mix and Set Aside:
1 and 1/2 cups gluten-free flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/8 teaspoon sea-salt
WET Ingredients:
1 cup vegetable oil
2 cups dark brown sugar, lightly pressed
1/2 cup full-fat plain Greek yogurt
4 large eggs
1/3 cup (generous...) maple syrup
1 teaspoon Mexican vanilla
Cream Cheese Filling:
5 Tablespoons salted (or sweet) butter
3 Tablespoons maple syrup
1 teaspoon Mexican vanilla
powder sugar for dusting
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To toast pecans:
Pre-heat oven to 325.
Chop pecans to measure 1 and 1/2 cups chopped.
Spread out evenly on baking sheet lined with parchment paper.
Once oven is at temperature, bake (toast!) for 7-8 minutes ONLY; remove from oven and set aside.
RESET the oven to 350.
PEEL and grate enough parsnips to measure out 1 and 1/2 cups; set aside.
Combine all DRY ingredients in a mixing bowl; set aside.
Combine all WET ingredients in a mixing stand bowl or a large bowl to use with a electric hand mixer.
Once all WET ingredients are combined - mix on HIGH for 3 minutes.
Add all DRY ingredients and mix with a hand whisk or spoon until combined.
FOLD IN grated parsnips and toasted pecans.
Let all combined ingredients rest for 10 minutes.
While ingredients are resting - grease and sugar your baking tins.
Bake for 35-45 minutes for 2 cake tins size:
Bake for 30-35 minutes for 4 cake tins size:
Let cake cool completely in their baking tins.
When cooled completely, bump out onto cooling racks an additional hour.
Make cream cheese filling.
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Putting cakes together:
sandwich the cream cheese filling in the middle
Dust the top and the cake plate with powder sugar.
CHILL for2-4 hours or overnight.
(overnight is preferred!)
4 cake tins make 2 small cakes.
(use 1/2 of the cream cheese filling)
2 cake tins makes 1 large cake.
(use ALL of the cream cheese filling)
