A couple of things happened last week, one that brought me close to tears and the other sent chills down my spine, hence the lack of blogging the past week. I may share with you what this was in the next few days, but truth is I don't really want to dwell on the continuous lows happening in my life and try and focus on the little good things that come my way.
Today let me share with you this bronzed cake studded with chopped dried fruit. I had originally intended to make my vegan Parsnip and Raisin Cake, but noted I had run out of raisins, so I substituted them with some chopped dates, which for some reason I seem to have plenty off.
This is a dense, yet moist cake. I found every mouthful moreish and chewy from the dates. I could have enhanced the cake further with vegan 'cream cheese' frosting or a light dusting of icing powder, but I actually preferred it au naturale this time round.
Vegan Parsnip and Date Cake or Mini Loafs
Serves 8 - 10
2 cups self raising flour
1 cup of golden caster sugar
1/2 tsp of salt
1/2 tsp of baking soda
2 tsp of cinnamon
3 cups grated parsnips
3/4 cup of vegetable or sunflower oil
1/2 cup of apple juice
1/2 cup of dates, chopped
Preheat oven to gas mark 4/180oc and grease a 9x9 inch square pan with oil or 8 - 10 mini loaf tins.
Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the grated parsnip and the oil to the dry ingredients and mix well with a spoon.
Add the apple juice and mix again, then fold in the dates.
Put the batter into cake tin or mini loaf tins.
Bake for 45 minutes for larger version or 25-30 minutes for smaller versions; or until a toothpick comes out clean when inserted in the centre. Allow to cool, before removing from the tin and slicing.