Parsnip Maple Cake

Ingredients:

For the cake:

• ¾ cup (180 ml) coconut oil
• 6 ounces (175 g) light brown sugar
• ½ cup (120) ml maple syrup
• 3 large eggs
• 6 ounces (165g) rice flour
• 2 ounces (55g) tapioca starch
• 1 ½ ounce (37.5g) arrowroot flour
• 2 teaspoons (10 ml) xanthan gum
• ½ teaspoon (2.5 ml) salt
• 4 teaspoons (20 ml) baking powder
• ½ teaspoon (2.5 ml) cinnamon
• ½ teaspoon (2.5 ml) ginger
• ¼ teaspoon (1.25 ml) ground clove
• ¼ teaspoon (1.25 ml) ground nutmeg
• ¼ teaspoon (1.25 ml) ground cardamom
• ¼ teaspoon (1.25 ml) ground black pepper
• 9 ounces (250g) grated peeled parsnips
• 7 ounces (200g) grated peeled and cored apple
• 1 ½ ounces (50g) peeled and chopped toasted hazelnuts
• 2 ounces (60ml) Cointreau
• 2 cups (470 ml) buttercream

Method:

1. Grease two 8-inch (20.5 cm) cake pans and line the sides and bottom with parchment paper. Set aside
2. Preheat oven to 350 F (175 C).
3. Melt coconut oil and pour into a bowl. Whisk in sugar, maple syrup and eggs until thoroughly combined.
4. In a separate bowl, whisk together all dry ingredients. Slowly pour in the melted butter mixture and stir with a wooden spoon to combine wet and dry ingredients. Fold in additional ingredients, grated parsnip, grated apple, hazelnuts and Cointreau.
5. Divide this batter between the two prepared cake pans and place into the oven.
6. Bake for 30 min.
7. Remove from oven when the cake is ready. You can test it by inserting a toothpick and removing it. If it is clean, the cake is done. Allow cakes to cool in their pans on a wire rack.
8. To assemble, remove cakes from cake pans and discard parchment paper. Place one cake on a plate and spread half of the buttercream on top of it. Place the second cake on top and pipe rosettes with the remaining buttercream that’s been placed in a piping bag.

All recipes for Eva’s B were developed and written by Chef Eva Bee.