A few days ago my daughter and I were at the local supermarket when I saw a deal I couldn’t resist. For $3.00 we could fill a bag full of selected vegetables to take home. Feeling an adventure in the kitchen was in order I filled the bag with artichokes, fennel and celeriac, none of which I can recall purchasing in their natural state before.
I cooked up and enjoyed the fennel and artichokes for dinner but for the life of me didn’t know what to do with the celeriac. After a bit of internet surfing I found dozens of recipes for celeriac mash and frankly was left uninspired. So I did what I have never done before and invented my very own cake recipe, a Celeriac & Sweet Potato Spiced Cake to be precise. Now this is a big deal for me. I don’t bake too often and when I do I always follow a recipe to the T.
I am so thrilled to report that the result was outstanding and my cake even got the tick of approval from my family! Try it out, I’d love to hear what you think.
- 180g GF self-raising flour
- 130g butter, softened
- 125g brown sugar
- 3 medium eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 125g celeriac, peeled & coarsely grated
- 125g sweet potato, peeled & coarsely grated
- 70g pecans, roughly chopped
- 250g cream cheese, softened
- 3 tablespoons brown sugar
- Preheat oven to 160, fan forced
- Spray tin with olive oil and cover base with baking paper
- Place flour, butter, sugar, eggs, ginger and cinnamon in a mix master and mix until well combined and smooth
- Stir through celeriac, sweet potato and pecans
- Place into tin and bake for around an hour or until cooked through
- Cool in tin for around 10 minutes then remove
- Allow to cool completely before icing
- Beat cream cheese with brown sugar with mixer on medium speed until sugar has dissolved.
- Spread over cake once cake has completely cooled.