Old fashioned walnut cake

I named this cake Old Fashioned Walnut Cake because I incorporate traditional ingredients such as millet, cinnamon, espresso, raisins, and parsnip. I know! Parsnip!!!!

However, parsnip pairs nicely with walnuts and millet, serving as a substitute for all the cream typically found in the filling, making it healthier and lower in calories.

In the past, millet was a fundamental part of our diet. Nowadays, we don't use it much, and I'm not entirely sure why. My guess is that we think we're too sophisticated for millet. I believe we should reintroduce it! It offers health benefits, pairs well with various ingredients, and as this cake demonstrates, it's also quite versatile.

Regarding the health benefits, we should first soak it overnight and then rinse it to eliminate the anti-nutrients.

Some advantages of millet are that it supports heart health, promotes digestive well-being, and assists in maintaining a healthy weight.

Interestingly, there is also research indicating that its tryptophan content can enhance mood and alleviate symptoms of anxiety and depression.

Bake this to invite your friend over for tea, or to conclude a dinner party! Your guest will enjoy it happily! 😉

Almost forgot, it's a gluten free cake!

Old fashioned walnut cake - Cooking with Marchi

Ingredients, serves 8

Batter

1 cup raw millet to cook. Soaked overnight

2 cups walnuts

1 cup soymilk

1/2 cup sugar

4 tbsp Ground flaxseed

1 tbsp cinnamon

1tsp vanilla essence

1/4 tsp cardamon

1 1/2 tsp baking power

1/2 teaspoon baking soda

1/2 golden raisin

Filling

2 parsnip around 200 g

2 portions of Espresso

1/4 tsp salt

2 tbsp vegan dark chocolate chips.

Chocolate topping

2 tbsp Dark vegan baking chocolate chips

20 g butterish (vegan butter)

1 tbsp vegan cream

Cook millet according to packet instructions. Usually, it cooks like rice; boil 2 cups of water, then rinse and millet with 1/4 tsp salt. Cook medium low for around 20. check! If you didn't soak it overnight, do the same, but cover while cooking.

Mix ground flaxseed with 12 tbsp of warm water. Whisk and let it sit until thickens.

Peel and slice parsnip. Then add water so it just about covers it. Cook it with some salt for around 15, minutes. Check if it's smooth, cook uncovered until the rest of the water evaporates.

Prepare Espresso.

Other than raisin and 1/2 cup of walnuts, add every batter ingredient to blender. Blend until smooth. Add remaining walnuts and pulse it 2-3 times, so there are larger chunks of walnuts remain in the batter.

Divide batter into two trays with baking paper. Sprinkle half of the raisin on each.

Bake for another hour, until the middle is firm, and the edges are getting brown. Let it cool in their tins for 20 minutes, then remove.

Filling: Blend the cooked parsnip with the other filling ingredients together. Let it set in the fridge.

Assemble the cake, by placing one cake at the bottom, then spread evenly the filling and top it with the other cake.

Temper the chocolate, by breaking it to portions, add butterish and cream. Microwave it for 30 seconds. Stir with a whisker. Microwave for 30 seconds, whisk and microwave for 30 second last time and whisk. So, in total microwave 3×30 seconds and whisk after each.

Spread it on top of the cake. Let it sit for another hour and enjoy!

Old fashioned walnut cake - Cooking with Marchi