Mini Spiced Parsnip and Pear Bundt Cakes

This recipe makes about 10 mini bundts or cup­cakes.

Surf Girl - - Eat Well -

IN­GRE­DI­ENTS

For the cakes:

• 3 medium-sized pears, peeled, cored and cut into small pieces

• 1 large parsnip, peeled and finely grated

• 1 tbsp cin­na­mon

• 1 tbsp ground gin­ger

• 75g melted but­ter

• 5 tbsp maple syrup (or honey) • 2 eggs

• 100g nat­u­ral yo­ghurt

• 250g self-rais­ing flour

• ½ tsp bak­ing pow­der

For the top­ping:

• 250g ic­ing sugar

• 1 tsp cin­na­mon

• 2 tbsp milk

• 1 tbsp maple syrup or honey • Flaked al­monds

METHOD

1 Pre­heat the oven to 180°C and oil your mini bundt trays

(or cup­cake trays) with veg­etable oil.

2 Get your pears cook­ing by putting them in a saucepan with two tbsp of wa­ter and 1 tsp cin­na­mon. Cook over a gen­tle heat un­til the pears be­come soft and the wa­ter has evap­o­rated. This shouldn’t take very long if the pears are nice and ripe.

3

Re­move from the heat and leave to cool. When cool, place in a food pro­ces­sor and mix un­til you have a pear purée. 4 Whisk to­gether the melted but­ter, maple syrup, eggs and yo­gurt in a bowl. Add the pear purée and the grated parsnip. Stir well to com­bine.

5 Sift in the flour and bak­ing pow­der, and fold ev­ery­thing to­gether un­til it’s all well com­bined.

6 Pour the cake bat­ter into the pre­pared bundt moulds and bake in the oven for around 16 min­utes or un­til a cake skewer comes out clean.

7 Re­move from the oven and after 2 min­utes turn the cakes out onto a wired rack and al­low to cool. 8

Once cool, mix the ic­ing sugar, cin­na­mon, maple syrup and milk with a hand whisk un­til you have a nice smooth glaze. Dunk your bundts in the glaze and whilst still wet make some pretty pat­terns with your flaked al­monds. I’ve added some slices of pears too which I roasted in the oven for a few min­utes. This is op­tional so feel free to ex­per­i­ment! Fol­low on in­sta­gram @ker­nofk­er­now

Find out more about Cop­paFeel! at cop­pafeel.org

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