Cashew, Coconut & Parsnip Cake

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Cashew, Coconut & Parsnip Cake

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Ingredients

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Cake

250 g Raw or Rapadurra Sugar
150 g rice flour
2 tsp Baking Powder
200 g Cashews
250 g parsnips
4 eggs
250 g Butter softened
4 Tsp Milk
100 g Desiccated Coconut

Icing

300 g Raw or Rapadurra Sugar
100 g white chocolate
200 g Philladelphia Cream Cheese
75 g Butter softened
2 2tsp Vanilla Essence

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

Cake

Line or Grease two spring form cake tins and preheat Oven to 160 Degrees

Add Sugar to bowl and Mill 10 Seconds, Speed 10 then reserve in a seperate bowl

Add Rice, Coconut and Baking Powder to the bowl and Mill 10 Seconds, Speed 10 then reserve in a seperate bowl

Add Cashews to the bowl and Mill 4 Seconds, Speed 6 then reserve in a seperate bowl

Add Parsnip to the bowl and chop 4 Seconds, Speed 6

Add Sgar, Flour, Cashews, Eggs, Butter and Milk Mix together 20 Seconds, Speed 6

Pour into the two spring form cake tins

Bake for 30-35 Minutes. Test by using a toothpick, if it comes out dry it is ready

Allow to cool then add Icing to midle and top layers

Icing

Describe the preparation steps of your recipe

Mill Icing Sugar 10 Seconds, Speed 10 then reserve in a seperate bowl

Add Chocolate to the bowl and Mill 4 Seconds, Speed 9

Melt Chocolate 3 Minutes, 60 Degrees, Speed 1

Add Butter, Cream Cheese, Vanilla and Icing Sugar and combine for 20 seconds, Speed 4-5

Use half the Icing to sandwich the two cakes together, then spread the rest of the Icing over the top. Add any decorations like fresh strawberries, desiccated Coconut etc

Allow icing to set before serving

Enjoy

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Spatula TM5/TM6
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Tip

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.