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Hazelnut parsnip cake
(makes one cake, if you want to make a two-layer cake as pictured, you need to double the recipe)
340 g parsnips
100 g hazelnut flour
100 g almond flour
50 g coconut flour
50 g arrowroot powder
10 g grain-free baking powder
vanilla powder, to taste
cardamom powder, to taste
cinnamon powder, to taste
55 g brown rice syrup
70 g coconut oil
the coconut water from the one of the coconut cans used for the frosting ( about 274 ml)
First, peel parsnips if you want (I don’t, I just scrub them quickly). In a food processor, grate parsnips with the grater attachment. Set aside.
In a large bowl, combine the hazelnut and almond flours. Sift the coconut flour and the arrowroot powder and add them in, combine. Add the other dry ingredients : spices, baking powder and whole hazelnuts. Fold in the grated parsnips. Add the brown rice syrup, coconut oil and coconut water. Mix until well combined. Grease a 22-cm tin with coconut oil and pour batter into it, even it out with a spatula. Bake at 185°C for 1 hour or until a knife inserted in the center comes out clean. Cover with foil if it starts to brown too much. Let cool completely before removing from tin.
2 x 126 g coconut cream (approx.) from 2 coconut milk cans, chilled in the fridge overnight
50 g brown rice syrup
110 g cocoa butter
Very gently melt cocoa butter. Let cool (not so that it hardens again). In the meantime, whip the coconut cream until light and fluffy. With the hand beater still on, add the brown rice syrup and the cooled cocoa butter. Place in fridge to harden so it’s easier to spread. Spread on top of cake.