This is a recipe adapted from Tara Junker´s beautiful cook book Veggies, every day of the week. I Lovell this Tosca, there is something so delicious about the sticky toffee like almond topping. I actual used my Spiced Parsnip Cake recipe as the base for the cake. Parsnipadds a delicious, slightly floral flavour and helps keep the cake moist.
Parsnip Tosca Cake- serves 6 to 8
3 tbsp chia seeds
7.5 tbsp water
220 g grated parsnip (around 2 parsnips)
250 g plain flour
2 and 1/2 tsp baking powder
2 tsp ground cardamom
1 tsp cinnamon
a good pinch of salt
1 tsp cider vinegar
180 ml oil
230 ml oat milk
200 g sugar
100 g flaked almonds
100 ml/ 1 dl sugar
100 g vegan butter
2 tbsp flour
2 tbsp oat milk
Grease and line a 23 cm loose bottomed tin and preheat the oven to 200 degrees c.
Mix the chia seeds and water together to make a chia ‘egg’ and set to one side two thicken (around 10 minutes).
In a large bowl, sift together the flour, baking powder, cinnamon, cardamom and salt. In another bowl whisk together the oil, milk, vinegar and sugar. Tip into the flour mixture and add the chia egg and grated parsnip, Stir well until fully combined.
Pour into your prepared tin, cover with foil and bake for 30 minutes, (the cake will not rise too much, so don’t worry about the cake sticking too the foil). Remove the foil and bake for a further 25 – 30minutes, or until and inserted skewer comes out clean.
Meanwhile make the tosca topping. Toast the almonds in a pan until golden brown. In a saucepan add the sugar, butter, flour and oat milk. Bring to a boil before stirring in the toasted almonds.
Pour the tosca topping over the still warm cake and allow to cool before removing from the tin.