Flourless chocolate cake has always been a favourite amongst the family. I’ve made several versions of this cake (often with raspberries or mixed berries, sometimes with olive oil instead of butter) but this recipe is by far the easiest and always works well. With cherries and a little spice it’s a beautiful dessert for this festive time of year. I love using a mix of hazelnut and almond meal as it gives this cake a subtle hazelnut flavour that reminds me of the chocolate hazelnut Swiss Christmas biscuits my mum makes. However using either almond or hazelnut meal is just as nice.
So, you might be thinking – why put parsnip in a carrot cake and add yoghurt icing when decadent moist carrot cake with cream cheese frosting is so amazingly good? Good question. I too adore carrot cake with the real deal icing and have no objections whatsoever – by no means should this cake replace the sweet decadent well loved traditional carrot cake, at all. This creation though, is a special one – parsnip adds an edge, the spice brings warmth and this icing, well, it may surprise. My taste testing family and friends approved with happy wide eyes.
Just a fun spin on the traditional style carrot cake – the sweet zesty yoghurt is moreish and as a little soaks into the cake it adds even more moisture. This icing is also a delicious easy way to add more dairy to your world. Research shows that many women in Australia aren’t getting the calcium they need. Natural or Greek style yoghurt is beautiful served with wholesome vegetable packed cakes so why not turn it into icing?