Here’s the second cake in ‘Vegetable Month’. I think this little Missy should be showcased in every home, she’s so beautiful.
She’s very easy on the eye – a real English Rose. She’s soft and pale – no sunshine for her! She stands pertly, holding a fluttery white parasol, with dainty white daisies dotted around the top. Her pale complexion is never compromised – porcelain, creamy skin with perfectly pink cheeks. It’s probably tennis she’s watching, whilst nibbling on strawberries and cream as the bewitching scent of lavender dances across the perfectly manicured lawn. This young lady wears no make-up – there’s no need. Just a dusting of powder, flowers in her hair and she’s ready.
Inspiration…finding your niche…
I have recently talked about my quest to find cakes that incorporate natural ingredients that have purpose – cakes that are based upon vegetables or fruits. They may have healing properties – who knows? After all, if you’re feeling down, a piece of cake always perks you up, right? Why not incorporate some magic – some sweet, peppery parsnip to encourage that fire in your belly? Or some earthy butternut squash to plant your feet firmly back on the ground? This is my aim.
Replacing the fats with vegetables and using the ‘whisked method’ means that adding vegetables to cake is easy-peasy. Just ensure that you whisk your eggs and sugar so hard, it’s dizzy. Five minutes, minimum! Then, whisk in the vegetables (experiment!), add your flavourings and fold in the flour – et voila! Anything is possible…
I have adapted a Harry Eastwood recipe here and, as I love her style of adding personas to cakes (and the actual cakes!), I have emulated her style of writing. I love it and have no shame in emulating her – in doing so, I hope to develop a style of my own. Those in the writing industry always state how much you can learn by emulating your favourite writers – eventually, along will come a beautiful prose of your own. It works – I have a completed children’s book that is just waiting to be published!
Lemon, Lavender and Parsnip Cake (4.5 inch cake tins x 2)
This is a recipe for ONE cake tin – you will need to make two lots of this batter
85g grated parsnip
51g clear honey
1 large, free range egg
1 tsp lemon zest
1 tsp crushed culinary lavender sprigs
52g self-raising flour
* Preheat the oven to 180 degrees C/350 degrees F/gas 4
* Grease and line your cake tin.
* Grate the parsnip.
* In a bowl, whisk the honey and eggs for two minutes – it needs lots of air incorporated into it.
* Add the lemon zest, flour, and lavender and fold in gently.
* Fold in the parsnip.
* Pour the batter into your tin and bake in the oven for 20-25 minutes until the cake is pulling away from the sides of the tin, is springy to the touch and reaches a temperature of 97 degrees C on a baking thermometer.
* When out of the oven, turn the tin upside down on a cooling rack for 5 minutes. This helps to stop the cake sinking back. Then, remove the cake and leave to cool. Bake the next cake.
* When both cakes are cool, fill with lemon curd and cream cheese icing. Dust with icing sugar.
To make your own lemon curd try this:
Curly Girl Kitchen – Grapefruit Curd (substitute lemons for grapefruit)
I DO love Curly Girl!!
To make the above cake gluten free, you could use almond flour or Gluten Free flour.