CAKE HEAVEN
WE LOVE… //GOLDEN TURMERIC CAKE pg28 //HONEY CAKE pg32 //LEMON THYME CAKE pg34
Vegan parsnip & ginger pudding with salted caramel sauce
SERVES 12
300g (10½oz) spelt flour
3 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground nutmeg
1 tsp vanilla bean extract
1 tsp salt
200ml (7fl oz) almond milk
125g (4½oz) apple purée
200g (7oz) maple syrup
125g (4½oz) flavourless oil
1 banana, peeled, mashed
2-3 large grated parsnips, approx. 500g (1lb 1oz)
For the salted caramel sauce
200g (7oz) medjool dates
300ml (10½fl oz) full-fat coconut milk
2 tbsp maple syrup
½ tsp pink Himalayan salt
1 tsp vanilla bean paste coconut yoghurt, to serve
By Annabel Wray and Victoria Knight, professional chefs and founders of Hakuna Foods (www.hakunafoods.co.uk)
1 Preheat the oven to 180°C/Gas Mark 4 and line a small roasting tin, approx. 25x18cm (10x7in) with greaseproof paper.
2 Whisk all of the dry ingredients together in one bowl, then add all of the wet ingredients to a large jug or separate bowl.
3 Mix the wet ingredients into the dry ingredients, then fold in the banana and grated parsnip until just combined. Pour the mix into the lined roasting tin.
4 Bake for 45 minutes, until a skewer comes out clean.
5 Meanwhile, make the salted date caramel sauce. Soak the dates in 200ml (7fl oz) boiled water for 10 minutes, then remove the dates and place into a food processor or blender with the coconut milk, salt, maple syrup and vanilla paste and blitz until smooth.
6 Serve the cake warm with a drizzle of salted date caramel sauce, and a spoon of coconut yoghurt.
Golden turmeric cake
SERVES 6-8
1 tbsp tahini
1 tbsp black sesame seeds
1 tbsp white sesame seeds
95g (3oz) plain flour
95g (3oz) semolina flour
1 tsp turmeric
¾ tsp baking powder
150g (5½oz) caster sugar
60ml (2fl oz) vegetable or sunflower oil
150ml (5½fl oz) milk
1 tsp orange blossom water
1 Preheat the oven to 180°C/Gas Mark 4. Use the tahini to 'grease' the inside of an 18cm (7in) savarin or tube tin. Mix the black and white sesame seeds together and sprinkle them evenly into the tin.
In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the centre and pour in the milk,
