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Parsnip & Beet Marble Cake
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ELLICSR Kitchen
Parsnip & Beet Marble Cake
Page Content
Skill Level
Intermediate
Preparation Time
10 minutes
Total Time
50 minutes
Servings
12
Cost Per Serving
$0.49
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Ingredients
Recipe Ingredients
Parsnip & Beet Cake
2 cups (200 g)
Almond Flour
1 cup
Spelt Flour
1 tsp
Baking Soda
1 1/2 tsp
Baking Powder
2 cups
Parsnip, grated
1 cup
Beet, grated
1 cup
Maple Syrup
1/2 cup
Apple Sauce
2
Eggs
1 tsp
Ground Cinnamon
1/2 tsp each
Ground Ginger, Ground Nutmeg
Ricotta Icing
2 cups
Light Ricotta Cheese
1/4 cup
Sliced Almonds
1 tsp
Lemon Zest
Directions
Cooking Directions
Preheat the oven to 350 degrees F.
Combine almond flour, spelt flour, baking powder, baking soda, and spices into one bowl.
Combine eggs, apple sauce and maple syrup in another bowl.
Fold the grated parsnip into the wet ingredients, combine well.
Slowly mix the dry ingredients into the wet ingredients until well combined.
Carefully fold in the grated beets. Pour into a non-stick baking dish and bake for about 40 minutes.
For the icing, combine ricotta with lemon zest. Spread onto the cake once cooled, and cover with sliced almonds.
Nutrition
Image Two
PDF link to nutrition facts table for parsnip and beet marble cake
Nutrition Facts
Potatoes are a good source of vitamin C, but why not add some variety to your diet? Parsnips contain fewer calories and more fibre, making them an exciting and nutritious substitute for mashed potatoes.
One cup of parsnips provides 23% of the folic acid you need in a day, compared to 5% provided by potatoes. Folic acid is required to form red blood cells, so not getting enough can cause fatigue and anemia.
Parsnips are also rich in the antioxidant falcarinol. Cell studies suggest that falcarinol may have anti-inflammatory properties and can prevent cancer cells from growing. However, more research is needed before we will know whether the same effect happens in the human body.