Parsnip, Polenta and Honey Sheet Cake

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OcadoLife

Prep time: 10 mins

Cook time: 30 mins

“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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Ingredients Method

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.