Toasted Pecan, Maple and Parsnip Cake

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 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)

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