It’s light, it’s summery (remember the heat wave?! Seems so long ago…), it’s deliciously lemony and has the added nutrients from parsnip:
200g coconut sugar
250g peeled and finely grated parsnip
70g rice flour
65g buckwheat flour
70g ground almonds
0.5 tsp xanthan gum
2 tsp baking powder
A handful of poppy seeds (optional)
A sprinkle of salt
zest and juice of 2 lemons
400ml lactose-free or coconut cream
30ml rice syrup
Zest and juice of 1 lime
Flesh of 1 mango, finely chopped
Icing sugar for dusting
Lime slices for decoration
This cake is gluten free, lactose free, low in sugar, high in protein, and (in autumn/winter), seasonal.
Pre-heat the oven to 180C and line a round baking tin with baking parchment and oil all sides well.
Beat the eggs and sugar in a large bowl for 5 mins until very fluffy.
Add the parsnip and beat slowly for 1 minute.
Add the rice flour, buckwheat flour, almonds, xanthan, baking powder, optional poppy seeds, and salt and mix until well combined.
Add the juice and zest for of the lemon and mix a final time.
Put the dough into the baking tin and put this into the oven for 30-35mins (start with 30 and keep an eye out towards the end in case the top doesn’t look light brown).
In the meantime, beat the cream and rice syrup (or replace with sugar) until it’s quite stiff, and add the mango pieces and lime juice and zest.
Once the cake is cold (not just cool!), cut it horizontally in half and put the cream on top of the lower half. Put the top back on.
Dust the cake with icing sugar and decorate to your liking, eg. with lime slices as I (a bit too hurriedly) did.