Ginger bread parsnip cake with yoghurt frosting, candied walnuts and dried lingonberries

- In collaboration with Electrolux -

The ultimate winter feast cake! I’m using lots of flavours reminding me of winter to get that christmassy touch. Also, try switch parsnips for carrots if that’s what you have at home - or a combination of the two. A perfect way to use those last few carrots you find in the fridge.

Happy baking, and happy winter fika to you!

This Christmas I’ve partnered up with Swedish brand Electrolux to share a few of my favourite holiday baked goods (also check out my LUSSEKATTER), but also a creamy pumpkin soup with salad topping and a frothy carrot smoothie with tahini! Also I aim to inspire you to prepp your kitchen with the must-have-appliances which will help you get even more creative in the kitchen and cook even more yummy food - easy as 1 - 2 -3 . As Electrolux since their beginning have been creating products that make home life a little bit easier and a whole lot better, aims to create a better future PLUS works a lot on sustainable eating (and to inspire people to eat more plant based) it felt like a p-e-r-f-e-c-t match to team up.

You’ll see more of Electrolux and myself together throughout 2020 and I cannot wait to share it with you. And Ps. For this recipe I’ve used their Kitchen Assistant, makes baking easier for sure! Also I’ve got a green one and it’s really pretty.

Ginger bread parsnip cake with yoghurt frosting, candied walnuts and dried lingonberries

Makes 14-16 pieces

Ingredients

4 1/2 dl oat flour

2 1/2 dl oat buckwheat flour

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1 pinch ground cloves

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp flakey salt

2 dl oat mylk

3 msk chia seeds

3 1/2 dl parsnip, grated and loosely packed

3/4 dl maple syrup

2 1/2 dl apple mash

Candied walnuts

1 dl walnuts

1 Tbsp maple syrup

1 pinch flakey salt

For serving

Thick plant yoghurt

Dried lingonberries *, or cranberries

Dried flowers, optional

Maple syrup

How to

Mix all the dry ingredients. Bring the oat milk to a boil, remove from heat and add the chia seeds. Stir to avoid chia seeds from clumping. Let sit while you grate the parsnip.

Add parsnip to the flour mix and start your kitchen assistant to combine. Add chia seed mix, parsnip, maple syrup and apple mash. 

Pre heat oven to 175°C. Line a round baking tin with baking paper in the bottom (I use a spring form pan with removable sides to make it easier to remove the cake after baking). Spread out the batter in the tin / pan. Bake in the oven for 50 minutes. Let cool.

Roughly chop the walnuts. Toast them in a dry pan on medium heat, when starting to smell nutty add the maple syrup and fry for another minute. Sprinkle with salt, remove from heat and put the walnuts on a plate. Let cool.

Top the cake with yoghurt, candied walnuts and dried lingonberries. Sprinkle dried flower on top and finish off by drizzling with maple syrup.

* Hey! Dry your own lingonberries! Toss 1 package of frozen lingonberries with 1/2 tsp rapeseed oil and put on a baking tray. Dry in the oven at 50° over night, or until dry.

Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries

A dish where everything is cooked at the same time - on the same oven tray! Really easy, warming and comforting autumn winter food. Try roasting your cauliflower next time before mixing it to a mash - makes it taste even more! And oh - you might want to make a double batch of the kale crisps as they are to die fore and I’m pretty sure you’d want a couple of handfuls to snack on after dinner too!

Happy cooking,

Thess

Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries

Serves 4

Ingredients

1 pumpkin, I used Hokkaido

1/2 tsp ground ginger

1/4 tsp ground cloves

1 big cauliflower

200 grams kale

1 dl fat oat mylk, heated

1 Tbsp fresh frozen parsley

2 packages (á 230 grams drained weight) pre cooked chickpeas

1 tsp ground cumin

flakey salt and freshly ground black pepper to taste

rapeseed oil

Lingonberries

200 grams lingonberries, thawed

1-2 Tbsp maple syrup

For serving

Fresh parsley

How to

Pre heat oven to 175°C. Wash the pumpkin, cut in half, deseed (Save, wash, dry and then toss with a tiny bit of oil and salt and then toast until crispy in the oven at 125°C) and then slice. Brush with oil all around and sprinkle with ginger and cloves.

Remove the leaves from the cauliflower, if the outer ones are really big and rough you can through them away but otherwise they are really yummy to eat. Cut the bigger ones in smaller pieces. Tear the kale in smaller pieces. Massage the cauliflower leaves and kale with a tiny bit of oil.

Tear the cauliflower in smaller florets. Brush with oil. Put pumpkin and cauliflower in a baking dish and bake in the oven for 25 minutes. Add the cauliflower leaves and 2/3 of the kale when 10 minutes remains, roast until crispy and lightly golden.

Mix the cauliflower florets to a mash with the heated oat mylk and parsley. Salt and pepper to taste.

Rinse the chickpeas. Dry and then fry in a bit of oil in a frying pan until lightly golden and crisp. If you have a lid use it - the chickpeas tend to pop everywhere. Remove from heat, toss with cumin and salt.

Thaw the lingonberries, mix with maple syrup (to taste) using a fork.

Serve the pumpkin with the cauliflower mash, cauliflower and kale crisps, the rest of the massaged kale, crispy chickpeas and lingonberries. Garnish with fresh parsley.

Recipe was first published in The Gothenburg-Post/Två dagar