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Parsnip, Polenta and Honey Sheet Cake

Parsnip, Polenta and Honey Sheet Cake

By OcadoLifePublished on 30 August 2023“Grated parsnips make this gluten-free Parsnip, Polenta and Honey Sheet Cake moist and delicious, and the dolloped yoghurt is the easiest topping ever,” says Kate Hackworthy, author of Veggie Desserts + Cakes. Looking for more cake recipes? Look no further.
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Time and servings

40 minsTotal time
10 minsPrep time
30 minsCooking time

Ingredients

  • 100ml olive oil, plus extra for the tin
  • 140g ground almonds
  • 125g parsnips (approx. 1½ large parsnips), grated
  • 100g fine polenta
  • 4 large eggs
  • 150g runny honey, plus 1 tsp
  • 100g greek yoghurt, plus 4 tbsp
  • 1 orange, ½ zested and juiced, ½ pared to decorate (optional)
  • 1½ tsp baking powder
  • 2½ tsp vanilla extract

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Lightly oil a 23cm square baking tin and line it with baking paper.

  • Step 2

    Place the olive oil, ground almonds, parsnips, polenta, eggs, 150g honey, 100g greek yoghurt, orange zest and juice, baking powder and 2 tsp vanilla extract in a large bowl and beat with a whisk until combined. Pour the mixture into the prepared tin and spread out evenly. Bake for 30-35 mins, or until the surface is lightly browned and an inserted skewer comes out clean. If the cake is browning too quickly, cover it with foil.

  • Step 3

    Allow the cake to cool completely in the tin before removing to a board and cutting into 16 squares.

  • Step 4

    Meanwhile, for the topping, whisk the 1 tsp honey, 4 tbsp yoghurt and ½ tsp vanilla together in a bowl, then leave to chill in the fridge until ready to use.

  • Step 5

    Spoon a dollop of topping onto each cooled square just before serving and finish with a little pared orange zest, if using. They’ll keep well in an airtight container for up to 4 days, without the topping.