The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Jul 1, 2018
Oh my god! I’ve attained cake consciousness. This little spongey beaut is a variation on a carrot and cinnamon cake I make often. I replaced the carrots and cinnamon for parsnips and cardamom with a little rosewater and the result is exquisite.
3 eggs
2 tbsp xylitol
1 small banana
2 tsp vanilla essence
1½ tbsp rosewater
2 heaped tbsp cardamom (possibly more – adjust according to taste)
200g ground almond
125g dessicated coconut
2 shredded large parsnips
150g of melted butter
100g chopped pistachios or walnuts
75 grams of chopped golden berries* or raisins
Pinch of salt
Ground dried rose petals and pistachios for topping
*Golden berries- sometimes called inca berries are lower in fructose than raisins and their rich flavour dissolves into the cake
Whizz eggs, vanilla and xylitol together until creamy and bubbly.
Mash the banana and add to the eggs.
Add almond flour, dessicated coconut, cardamom and rosewater.
Mix melted butter in well.
Then add grated parsnips and nuts – and chopped raisins or golden berries.
Cover a 23 cm cake tin in baking paper and spread the batter in it evenly.
Cook at Gas mark 3 – 325F/170C for around 1 hour – check after 45 mins).
Leave in the tin to cool overnight (if its possible to resist it) The cake becomes moister.
Next day – invite a friend round and tuck in.
