Enhanced FODMAP friendly bakes

Upgrading LEON: A FODMAP friendly parsnip, almond and coconut cake with white chocolate buttercream

In the words of LEON, this showstopper of a gluten-free cake -- upgraded by my choice of fodmap-friendly alternatives -- is UNBELIEVABLY and delightfully moist.  This texturally satisfying cake balances the nutty sweetness of the desiccated coconut with the mild earthy fragrance of the grated parsnip, offering complementary layers of flavour and texture with each mouthful.
In the words of LEON, this showstopper of a gluten-free cake — upgraded by my choice of fodmap friendly alternatives, such as ground almonds instead of cashews and lactose-free cream cheese and white chocolate — is UNBELIEVABLY and delightfully moist. This texturally satisfying cake balances the nutty sweetness of the desiccated coconut with the mild earthy fragrance of the grated parsnip, offering complementary layers of flavour and texture with each mouthful.

Serves 10

Prep time: 45 minutes

Baking time: 30 minutes

Ingredients:

250gbutter (or non-dairy option), plus extra for greasing

250gcaster sugar

4eggs

150ggluten-free self-raising flour

1tsp baking powder.

¼tsp xanthan gum

100gdesiccated coconut

200gground almonds

250gfinely grated parsnips

4tbsp. almond milk

1spvanilla

Buttercream:

100gfree-from white chocolate

200gdairy-free cream cheese

75gsoftened butter (or non-dairy option)

1tspvanilla

300gsifted icing sugar

Equipment:

Twosandwich tins

  1. Preheat the oven to 140ºC. Grease the two cake tins with softened butter and line them with parchment paper. Tip: use reusable parchment lining from Lakeland.
  2. Whisk butter and sugar together in a mixing bowl, adding and beating the eggs one by one before the next addition.
  3. In a separate bowl, sieve the gluten-free self-raising flour with the baking powder and xanthan gum.
  4. Begin finely grating the parsnips. If not shop-bought, also grind the almonds until flour-like consistency. Combine both with the sifted flour, baking powder and xanthan gum.
  5. In three goes, add the dry mixture to the creamed butter, whisking well before each next addition. Once combined, fold in the desiccated coconut and add the almond milk slowly, until the cake mixture reaches ‘dropping’ consistency.
  6. Divide the mixture equally between the two lined cake tins and bake for 30 minutes, or less if a skewer comes out clean. Set aside to cool on a wired rack.
  7. Melt the white chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water.
  8. Add the cream cheese, butter and vanilla to the melted white chocolate and whisk together. Sieve the icing sugar and whisk again.
  9. Use half the buttercream to sandwich the cake halves and the rest to spread on top. Refrigerate for 30 minutes before serving.

One thought on “Upgrading LEON: A FODMAP friendly parsnip, almond and coconut cake with white chocolate buttercream

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