A splendid sweet and savory side dish. This savory cake is smothered in carmelized, sweet root vegetables, topped with an orange-scented glaze, bringing together the most delicious complementary flavors.
Makes 6-8 servings
2 ½ cups whole wheat pastry or sprouted wheat flour
generous pinch sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sesame seeds
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/4 cup avocado or extra virgin olive oil
1/2-1 unsweetened almond, oat or soy milk
2 teaspoons avocado or extra virgin olive oil
4 carrots, halved lengthwise
4 parsnips, halved lengthwise
Organic soy sauce
4 tablespoons Suzanne’s Specialties brown rice syrup
grated zest of 1 orange
juice of 1 orange
Preheat oven to 350o. Combine the dry ingredients for the cake, mixing well. Set aside.
Begin the topping. Heat oil in a 10-inch ovenproof skillet (I like cast iron for this recipe). Stir in carrot and parsnip halves, season lightly with soy sauce and stir until shiny with oil. Arrange the vegetables in a decorative pattern, covering the bottom of the pan. Add rice syrup, orange zest and reduce heat to medium. Cook until glaze reduces and veggies brown, about 8-10 minutes. Remove from heat and add orange juice.
Mix oil into dry cake ingredients and slowly add ‘milk’ until a smooth, spoonable batter forms. Spoon evenly over cooked vegetables, taking care not to disturb your pattern. Bake for about 35-40 minutes, until the center of the cake springs back to the touch. Allow cake to cool for about 10 minutes. Run sharp knife around the rim of the skillet to loosen the cake. Place your serving platter over the skillet and carefully invert the cake. If any of the vegetables stick to the pan, simply remove them and replace them on the cake top. Serve warm or hot.