Element - - The Herbalist -

and fluffy tex­ture, This del­i­cately spiced parsnip pear cake has a light

and fresh pear. per­fect topped with honey-sweet­ened mascarpone

For the bat­ter:

• ¼ cup grated pear (about ½ a pear)

• ¼ cup grated parsnip (1 small parsnip)

• 4 free range eggs

• 1 cup ground al­monds

• 1 cup flour of your choice, we like spelt or buck­wheat

• 1 cup co­conut sugar

• 1 tsp bak­ing soda

• 1 tsp cin­na­mon

• ½ tsp nut­meg

• ½ tsp gin­ger

To dec­o­rate

• 1 cup mascarpone, sweet­ened with honey and vanilla • Fresh pear slices

• Cin­na­mon Pre­heat oven to 160C, and grease a 9-inch cake tin. Add all in­gre­di­ents to a food pro­ces­sor and blend un­til very smooth. Pour into cake tin and bake in oven for 30-40 min­utes or un­til a skewer comes out clean when in­serted in to the cen­tre. Leave to cool in the tin com­pletely be­fore care­fully re­mov­ing. To dec­o­rate, spread mascarpone gen­er­ously over the cake, ar­range sliced pear and dust with cin­na­mon

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.