Gluten Free Parsnip, Poppy Seed and Lemon Sandwich Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup gluten-free all purpose flour
- 1 pinch salt
- 1 tsp gluten-free Baking powder
- 1 tsp baking soda
- 1 cup Almond flour
- ¾ cup sunflower oil
- ⅔ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated Parsnips
- 1 unwaxed lemon (finely grated zest)
- 1 Tbsp lemon juice
- 1 Tbsp Poppy seeds
- For the filling and topping
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- 3 Tbsps cream cheese
- ½ cup gluten-free lemon curd
- To decorate
- ¾ cup toasted slivered almonds
- mint
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 18cm|7" deep loose-based cake tins and line the bases with non-stick baking paper.
2.
Sift the flour, salt, baking powder and bicarbonate of soda into a mixing bowl and mix in the ground almonds.
3.
Mix together the remaining cake ingredients until well blended, then gently stir into the flour mixture.
4.
Divide the mixture between the cake tins and bake for about 40 minutes, until a skewer inserted in the centre comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
5.
For the filling and topping: beat the butter until pale and creamy. Sift in the icing sugar and beat until well combined.
6.
Gently beat in the cream cheese, followed by the lemon curd.
7.
Sandwich the cakes together with about half the mixture and spread the remainder on top. Decorate with flaked almonds and mint.
