All the recipes in this blog are free from refined sugar and use either zero or low sugar natural sweeteners. 

These include xylitol, stevia and yacon syrup - demonstrating that it's possible to enjoy sweet goodies without raising your sugar levels.

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Raspberry (and ssshh!....parsnip)cake

I’m imagining that parsnips probably aren’t the first ingredient you’d reach for whenever the urge takes you to make a cake. Nor even the third, fourth or fifth. But let me invite you to consider the possibility.

This raspberry sponge is so delicious, so delightfully light, so sinfully moist and more-ish – and its due, in great part, to the addition of the humble parsnip.  In fact parsnip accounts for most of this cake’s volume. It contains just a smidgen of coconut flour (a great choice by the way, for those of us needing to avoid gluten or carbs), a few eggs. And then... what wonderful alchemy takes place!

Who’d have thought?

The sweetness of the parsnip complements the raspberries beautifully. This fruity little number tastes no less naughty but nice than your average white flour, white sugar confection. Only this version cuts the sugar right down and sits so much more lightly on your tum.

300g parsnip
100g apple
5 large eggs
75g melted butter
4 tbsp xylitol
85g coconut flour
200g raspberries (I used frozen ones)
1 ½ tsp baking powder
1 tsp vanilla essence
10 drops raspberry essence
Pinch of salt

Pre-heat the oven to Gas mark 4 350F /180C
Chop up veg and apple roughly – pop in food processor and whizz until its as fine as crumbs.
Add the eggs, sweetener, butter, vanilla essence – whizz some more.
Sieve the coconut flour into a bowl and add the rest of the dry ingredients.  Mix thoroughly.
Add to food processor. You guessed it…whizz again.
Pour the cake batter into 23cm cake tin (Lined with baking paper).
Add the raspberries to the batter in the tin. Distribute evenly.
Make sure the cake batter is evenly distributed too, once you've added the fruit.
Bake approx. 35 mins - until a knife comes out the centre of the cake clean.

If you fancy some icing with this, try mixing mascarpone (250g) 2 tbsp sweetener ground to icing sugar consistency and raspberry essence.  Wait until the cake is completely cool before you spread on the top - or alternatively serve on the side.

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