Cake! : Apple, Parsnip and Cider Cake
“You can slice this cake like snack bars making it ideal for breakfast on the go.”
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Cake is one of life’s little pleasures. Well, perhaps it is little to some, but over at Rethink Retreats, we think cake is a tremendous deal.
And that’s why we’re launching a second cake book soon. Our new book, Easy Cake, No Mess, has 24 new – and super easy – cakes. And while we put the finishing touches on that book, we’d love to give you a sample recipe from our first book: Cake! 12 Healthy Recipes.
This isn’t one of the free recipes that you got for joining our newsletter mailing list; instead, this is a sneak peak from inside, complete with store cupboard substitutions. (And yes, we are giving away 4 free cake recipes for anyone who joins the list – go put your name in the box to the right and you’ll get those immediately).
If you’re keen on more recipes from Cake!, you can always hop on over to Amazon to download the complete set. It’s only a few bucks, and each of the scummy cakes is nutritionist approved.
We’ll let you know as soon as our latest book hits Amazon (along with a few days when you’ll be able to download it for free), and in the meantime, why not try out this autumnal recipe?
This cake is lighter than it looks, but has a splendid springy texture that holds it together beautifully. You can slice this cake like snack bars making it ideal for breakfast on the go – or a healthy, yet delicious lunch box treat.
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12 bars per batch
1 medium Cooking apple
½ medium Lemon
3 medium Eggs
180g (1 cup) Rapadura sugar
300g (2 2/3 cup) Coconut flour
2 tsp Baking powder
1 tsp Mixed spice
1 pinch Salt
2 large Parsnips, finely grated
1 tsp Vanilla extract
200ml (3/4 cup +1 tbsp) Dry cider
Preheat the oven to 200°C (400°F, Gas mark 5). Line the bottom of a cake tin with baking parchment and grease the sides with butter.
Peel the apple and cut into 1cm (1/2”) cubes. Add them to a small pan with the juice of the lemon and cook on low heat for 5 minutes. Ensure cooked apple pieces still maintain their shape.
In a mixing bowl, beat the eggs and sugar together for 3 or 4 minutes until it has roughly tripled in volume. Add the rest of the dry ingredients and the parsnip; mix thoroughly. Add the vanilla extract and cider and whizz again. Finally, fold in the apples.
Pour into a baking tray. Cover the lid of the tray with baking foil making sure it is not touching the cake surface. Bake on a wire rack in the bottom of the oven for 90 minutes without opening the door.
If you do not have any mixed spice use a combination of cinnamon, nutmeg and allspice. One of the hardest things to do is to keep the oven door closed, but it is altogether necessary, and you will thank yourself in the end.
… store cupboard substitutions
If you are unable to find the suggested flour or sugar for this recipe, you can pull in the ingredients you have on hand. If you feel a bit guilty about the substitutions, add in more apples chunks – this recipe can handle it.
180g (9/10 cup) Brown sugar for Rapadura sugar
300g (2 2/3 cup) Plain or all purpose flour for Coconut flour
Check out these other fabulous cake recipes – several are from our new book, Easy Cake, No Mess:
And do please share your own favourite recipes below… we’d love to hear from you.