Monday, April 20, 2015

Spiced Parsnip Cake with Cardamom-Cashew Butter for #CrazyIngredientChallenge #sponsor


Can this really be the first time I'm posting with this group?? It might be. I love the idea behind the Crazy Ingredient Challenge, hosted by Dawn of Spatulas on Parade; it's akin to the Improv Cooking Challenge that I joined a couple of months ago. We are assigned two ingredients to cook and create. So, here goes...

April's Crazy Ingredient Challenge = cardamom and parsnips


I wanted to experiment with some almond flour I need to review and opted to make a Spiced Parsnip Cake with Cardamom-Cashew Butter instead of frosting. And this cake uses no sugar and no butter; it's sweetened with honey and moistened with coconut oil. This was a hit!

Ingredients

Spiced Parsnip Cake
  • 2 C almond flour (I used Morning Pep*)
  • 1 t baking soda
  • 1 t ground cardamom
  • 1 C grated parsnip
  • 2 eggs
  • 1/2 C coconut oil, softened
  • 1/2 C local honey
  • 1 t pure vanilla extract
Cardamon-Cashew Butter
  • 1 C raw cashews, soaked in water for at least 4 hours
  • 1/4 C local honey
  • 1/4 C unsweetened almond milk
  • 1 t pure vanilla extract
  • 1/2 t ground cardamom

*Disclosure: I received some complimentary almond flour from Morning Pep to use and review. I received no additional compensation for this post.

Procedure
Preheat the oven to 350 degrees F. Line two 8" round baking pans with parchment paper and lightly butter the pan and paper.

Place all of the cake ingredients into a large mixing bowl. Blend with a spatula till just combined and moistened. Divide the batter into two and spoon into prepared pans. Bake until golden brown, approximately 20 minutes. Let cool on a rack for 10 minutes. Then unmold and let cool completely on a wire rack.


While cake layers cool, prepare the “frosting”. Drain the cashews. In a blender on high speed, combine all the ingredients and process until smooth. Taste and adjust seasonings to your preference.


To serve, place one cake layer on a serving plate. Top with half the butter. Spread the cashew butter over the layer and place the second cake layer on top. Spread the remaining butter over the top. Slice into wedges and serve.


HunngryLittleGirl

8 comments:

  1. Looks lovely Cam welcome to CIC

    ReplyDelete
    Replies
    1. Thanks! Thanks for telling me about this group. What fun!

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  2. Camilla that was a great idea using the cashew butter
    Spatulas On Parade

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  3. No sugar and no butter? Wow. I have to try this one. Great use of the ingredients this month.

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  4. I love this healthy version, especially the cashew butter on top.

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  5. Welcome! I love that you made your own cashew butter. Your cake is very pretty, too.

    ReplyDelete

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