Spiced Celeriac Cake

The ubiquitous carrot cake takes a seasonal shift. Do not get me wrong, I love carrots, knobbly and gnarled as they overwinter, springing into their narrow, spindly counterparts as the weather warms and their verdant shoots take the guise of crazy pastoral Mohicans.

But let us not overlook the less attractive specimens, the ugly sisters to the Cinderella carrots. What they lack in looks they certainly make up for in flavour.

Celeriac imparts a gentle nod to fresh celery but with an undertone of sweetness, the perfect foil to rich spices and a hint of winter citrus.

One to experiment with, you can also substitute the same quantity of swede or parsnip.

Cake….the offer of love….

A gift of time, love and care…

A slice says it all, it will never be enough…

Make it stand out, flowers make everything better, even dried in the midst of winter…

carrot cake, celeriac cake, winter cake, healthy cake, vegetable cake, easy cake , cake recipe

Yield: 10

Author: Suze Morrison

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Spiced Celeriac Cake

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

The ubiquitous carrot cake takes a seasonal shift. Do not get me wrong, I love carrots, knobbly and gnarled as they overwinter, springing into their narrow, spindly counterparts as the weather warms and their verdant shoots take the guise of crazy pastoral Mohicans.But let us not overlook the less attractive specimens, the ugly sisters to the Cinderella carrots. What they lack in looks they certainly make up for in flavour.Celeriac imparts a gentle nod to fresh celery but with an undertone of sweetness, the perfect foil to rich spices and a hint of winter citrus.One to experiment with, you can also substitute the same quantity of swede or parsnip.

Ingredients

For the cake

• 4 Large Free-Range Eggs
• 150g Light Muscovado Sugar
• 50g Caster Sugar
• 150ml Rapeseed Oil
• 180g Plain Cake Flour
• 1tsp Sea Salt Flakes
• ¾ tsp Cracked Black Pepper
• 1tsp Cinnamon, ground
• ½ tsp Ginger, ground
• 1 Orange, zest, and juice
• 1 ½ tsp Baking Powder
• ½ tsp Bicarbonate Soda
• 400g Celeriac, grated.
• 50g Raisins
• 50g Hazelnuts, toasted.
• 1tbsp Milk

For the frosting

• 100g Unsalted Butter, room temperature
• 200g Full Fat Cream Cheese
• 50g Honey
• 1tsp Orange Blossom Water
• Small Pinch Sea Salt Flakes
• Celeriac & Carrot Crisps to garnish

Instructions

1. Preheat oven 160C, grease and lightly flour two 6” deep cake tins and set aside in the fridge.
2. In a bowl, whisk the flour, salt, spices, baking powder and bicarbonate of soda until homogenous. Mix 1tbsp orange juice with the milk and pour the rest over the raisins. Set aside.
3. In the base of a stand mixer, beat the eggs and both sugars until the sugars have dissolved then beat in the oil, add the orange zest, and mix until homogenous.
4. Gently fold through the dry ingredients, taking care not to overmix, a few lumps are fine, then fold through the celeriac and raisins, their soaking liquid, and the milk mixture. Fold through the hazelnuts and divide the cakes between the two tins.
5. Bake on the middle shelf for 30-40 minutes or until springy and tender, allow to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.
6. Meanwhile, make the frosting, beat the butter until smooth then beat in the honey. Gently fold through the cream cheese, orange blossom and sea salt and use straight away.
7. Sandwich the cakes with the frosting and garnish with the vegetable crisps. Serve in wedges with cups of tea.

https://gourmetglow.co.uk/recipes/spiced-celeriac-cake

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