Mini Spiced Parsnip and Pear Bundt Cakes
This recipe makes about 10 mini bundts or cupcakes.
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
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.
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
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