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Chai Spiced Pear and Parsnip Cake- Our New Favourite Baked Treat!

We made this a couple of weeks back for my birthday and it is now our  favourite cake to make for any kind of occasion. The chai spice mix elevates what is already a scrumptiously moist and decadent cake and the added crunch of the pistachios make for a very satisfying mouthfeel. 

 

To show our love and appreciation for all our customers, fans and followers, we are sharing this cake recipe and we encourage you to try making it for a loved one- perhaps as a Valentine's Day treat? We will also be offering a generous discount on our 'Deluxe Indulgence' bundle to show our love for all of you and to celebrate choosing love- and that's all types of love- in particular self love, and allowing yourself to indulge in great food.

 

Anyway- on with the cake!

 

Chai Spiced Pear and Parsnip Cake

 Ingredients:

Dry

280g wholemeal self raising flour

2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp fine sea salt

2 tsp chai spice mix ( DIY Spice mix: 3tsp of ground ginger, 1tsp of ground cinnamon, 1tsp of ground cardamom, 1/2 tsp of ground allspice, 1/2 tsp of ground cloves, 1/2 tsp ground nutmeg and 1tsp of ground black pepper.)

 

Wet

240ml maple syrup (1 cup)

6 tbsp (90ml) melted coconut oil

240ml almond milk (any plant-based milk would work well here)

100g grated seasonal preferably local pear

100g grated parsnip

1 tsp apple cider vinegar

 

large handful of chopped pistachio nuts

 

 Method:

Pre-heat oven to 180 and line two 7 “/18cm cake tins with parchment paper.

Sift the flour with the baking powder, bicarb, chai spice mix and mix together with a wooden spoon.

In a separate bowl, whisk together the almond milk, maple syrup, grated pear and parsnip, vanilla extract.

Pour the wet ingredients into the dry and whisk together, removing any lumps, add the pistachio nuts and then quickly whisk in the apple cider vinegar.

Pour the batter equally into the two prepared cake tins.

Bake for 50 mins or until a toothpick comes out clean. Meanwhile make the frosting. (See recipe below)

Allow the cakes to cool down in the tins. Then remove and spread the frosting on thick layers sandwiched between the two cake layers and on top. Sprinkle with crushed pistachios and chocolate covered pear crisps.

 

Cashew Chai Spiced Frosting:

1.5 cups (210g) cashews, soaked for 4 hours or speed soaked for 1 hour in hot water

1/4 cup (60ml) maple syrup

1/4 cup (60ml) melted coconut oil

1/2 cup (115g) full fat coconut milk

2 tbsp lemon juice

1/4 tsp lemon zest

1 tsp vanilla extract

1 tsp chai spice mix

1/4 tsp salt

Method: 

Blend the soaked nuts in a high speed blender and then add the rest of the ingredients. 

Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in the freezer and chill for 45 minutes.

Then remove from freezer and whisk. Freeze for another 45 minutes and whisk again.

Then leave in the freezer until semi-firm to the touch  and use a whisk to blend until creamy and smooth. 

Alternative frosting (if you’re on a budget and don’t have time to soak nuts)

300g icing sugar

150 plant-based butter (room temperature)

1 tsp chai spice mix

1 tsp vanilla extract

 3 tbsp plant-based milk

Method:

Simply mix everything together until a smooth buttercream frosting consistency is achieved.

 

If you get a chance to create this lovely cake do tag us on instagram! We will also be offering free gifts, rewards and little discount vouchers to anyone who tags us on instagram with pictures of their Dovebrook meals! We are @Dovebrook_kitchen 

 

Have a wonderful weekend everyone and happy baking!

 

El x