Time to bake the IMPACT Pie
Hold your horses, this cake named the Impact pie will blow your mind!
This is the cake recipe that most people have ever requested and honestly I did not expect that. Nevertheless, as promised here is the requested recipe as mentioned in the beneath post.
To suit all the other cakes I've come up with, I have given it a great name: The Impact Pie - I personally love this cake, it's been tested on my own household, grown ups and kids too - and YEP they loved it and never knew what it was made of.... CELERIAC!!!!! WHAAAT?!!! Yep - it's absolutely amazing - try it before you judge it.
Now when you bake it, I do expect a full report in an instagram story or post on everything from texture, flavor, how to - you name it, bring it on. I will be waiting in excitement to see your creations and get your feedback.
The Impact pie
(Celeriac lovers favorite and most requested cake recipe ever)
Yield: 1 large cake (my regular cake tin is 20 cm / 8,5 inches in diameter)
Or in my case for this purpose i split the batter into a smaller cake 13 x 7,5 cm /5 x 3 inches ( pictured) and some cupcakes.
Preparation time: 5-10 minutes
Cooking time: 45-50 minutes, depending on the size of cake tin.
NOTE: The taller the cake the longer the baking time is.
- 225 g (1/2 lb) Raw peeled celeriac, cut into small chunks - this way your food processor can handle it.
- 3 large eggs
- 10 medjool dates pitted (200g or 2/3 cups) - should be super soft.
If they are not, pre soak them in boiling water for 5 minutes.
- 2 tbsp. coconut oil/butter or vegan butter
- 1,5 tsp. baking powder
- 1 tsp. cinnamon
- 2 tsp vanilla extract or seeds from 1/2 a vanilla pod
- 1 lemon ( zest for the batter)
- 1/4 tsp salt
- 50 g (1/2 cup) cashews + extra for decoration
- 30 g (1/3 cup) rolled oats
Preheat the oven to 175*c/ 350*F.
In a food processor add all the ingredients, combine well.
NOTE: If you don't have a food processor shred or grate the celeriac as fine as humanly possible on a grater - this is a somewhat time consuming process, but will work.
Grease your baking tin with coconut oil or similar then "dust" it. Since we are not using flour, chuck a handful of almond or sunflower meal into it and rotate the tin until sides and bottom are covered, then tap out any extra almond meal and fill it with the "batter" Press it down firmly and smooth the surface with a wet rubber spatula.
The wet rubber spatula will even the top of the cake, so that nothing burns whilst baking.
If you are making muffins or cupcakes, you can use baking paper in small squares made to fit a muffin tin. I added a large scoop of batter in each.
Bake it for 45-50 minutes until it's golden brown and spongy.
The large cake tin will need towards 55 minutes.
Poke it! and if it feels spongy and not mushy and wet - it's done, If your finger breaks through it, bake it some more.
If you are not training with this cake you can Ice it!
You will need:
- 12 pitted medjool dates
- ½ cup boiling water
- Vanilla extract to taste
- 4 tbsp of melted coconut oil or vegan block
- 1 pinch of salt.
- lemon to taste.
Soak the dates in boiled water for 5 min.
Strain the water from the dates, keep it to adjust the texture.
In a blender, blend the soaked dates with 2 tbsp water, vanilla extract and salt until smooth.
Add the melted coconut oil whilst blending to get a desired texture. Season with lemon juice or salt if needed.
Step 7: COOL THE CAKE DOWN!
Let the cake cook down before icing it. OR don’t, it actually works great if you put it on whilst it’s warm, however it will melt a bit - Now you are warned.
Enjoy the Impact pie, and don't forget to share it with me on Social media :)
If you like this recipe, share the link and possibly the baked cake with your friends and family.
Until next time, Stay safe - bake ya later.
High five from Hannah