These Parsnip and Carrot Mini Bundt Cakes with Orange Custard are healthier than you would expect and get a tick of approval from the kids.
Cate from Life Behind the Purple Door blogs about crafting, family and baking AND she has started up a weekly baking challenge. We are to be inspired by the recipes on the TV show “The Great Aussie Bake Off”. It’s not a terribly easy challenge for me as I don’t have Foxtel or a clue about what is happening in the show. Luckily, the recipes are all on the Great Aussie Bake Off’s website. We can blog our inspiration or just do a post on social media using the hashtag, #bloggerbakeoffau. Today’s blog post is a much healthier and simpler version of this Parsnip, Carrot and Orange cake presented by chef Brendan.
I did want to talk about hashtags for a brief moment though. There are three hashtags that I LOVE to use and I wanted to explain a little bit about why I use them:
#onefamilyonemeal – This hashtag I use across social media to emphasise the importance of eating the same meal with your family. The benefits for having a family meal are enormous and hence why it was my first ever blog post! Having a family meal where you role model eating behaviours, engage in conversations and help children build relationships with their food and own bodies is so important, in my opinion. I talk about the journey from starting solids to eating “table food” extensively in my Babies and Food workshop and always emphasize the importance of the family meal in my toddler, preschooler and primary schooler workshops.
#embracemess – This one mostly pertains to the babies and toddlers, however, older kids and adults can stand to learn something about their food by really feeling, smelling, hearing and tasting it. I think sensory inputs are very important to process at our own rate. There is so much evidence based research to support the child’s need to play (or become familiar) with their food before they eat it.
#backyourself – Parenting is a tough gig! However, if you arm yourself with the right tools, knowledge and attitude, you can handle any mealtime struggle, tantrum or other anomaly. I think doing what you can to gain the right knowledge to help you be the parent you want to be is important. Hence, you need to be able to back yourself. For example, this year I re-did my first aid certificate and I am confident in my skills to handle choking. I am a big advocate in many areas of parenting, that you need to do what works for you. If you need to know more about any particular subject matter, go and get more knowledge from credible sources.
I thought I would give Shari from Good Food Week a bit of a shout out here because we had some AMAZING conversations over the weekend about why these three messages are my faves. I love that Shari has a whole series on her blog dedicated to awesome dinner inspiration and that she is wholeheartedly embracing #onefamilyonemeal with her family.
Now onto the recipe for parsnip and carrot mini bundt cakes with orange custard!
- 120g carrot (1 large), peeled and finely grated
- 120g parsnip (1 large), peeled and finely grated
- 150g wholemeal flour
- 150g plain flour
- 150g sugar (it is not a sweet cake - you may prefer to add an extra 50g)
- 3 eggs
- 150g butter, melted
- 15g bi-carb soda
- 7g salt
- 1 tsp vanilla bean paste
- 1 egg yolk
- 2 oranges, zest and juice
- 20g cornflour
- 1 tbsp sugar
- Preheat the oven to 180oC and grease the mini bundt cake tin (a muffin tin would work as well)
- In a mixer, combine the butter, sugar, eggs, vanilla bean paste, parsnip and carrot.
- In a separate bowl combine the flours, bicarb soda, salt, cinnamon.
- Add the dry mixture to the wet mixture until just combined.
- Spoon the batter into the mini bundt cake tins until it is ¾ of the way up the sides. You should have more mixture than a standard 12 cake tin allows - have a spare ramekin available to make a tester too. Bang the tray on the bench in order to remove any air bubbles and to fill the tins' grooves adequately.
- Cook for 20 - 25 minutes. Check after 20 minutes.
- In the meantime, bring the orange juice (leaving 1 tbsp to the side) to the boil in a small pan. Mix the sugar, remaining orange juice, cornflour and yolk together in a separate bowl. Add this to the small pan and reduce the heat to a simmer whilst constantly stirring. Once the custard starts to thicken take it off of the heat and fold through the zest.
- Dip the parsnip and carrot cakes in the custard and serve immediately. Store cakes that have not been dipped in custard in an airtight container for 3-4 days.
I would love to know what hashtags you love? Or do you simply hate them?
Have you ever tried parsnip in a cake before? Unfortunately, in Australia, we are just coming to the end of parsnip season, but hopefully you can still find a few around for a few more weeks. Otherwise, pin this for next winter / early spring.
Some other weird cooking combo’s you’ve probably noticed on my blog: