Dessert

Spiced Celeriac Cake with Orange Blossom Frosting

This unique winter cake brings unexpected warmth to your table. Celeriac adds subtle sweetness and an earthy depth, perfectly balanced by rich spices and a bright hint of citrus. Topped with delicate orange blossom frosting, it’s a delicious way to celebrate seasonal ingredients. For a twist, try swapping celeriac with swede or parsnip for equally delightful results.

January 10, 2025

By Gourmet Glow

Ingredients

For the Cake

For the frosting

3/4 cup Unsalted Butter, room temperature
1 2/3 cups Full Fat Cream Cheese
1/2 cup Honey
1tsp Orange Blossom Water
Small Pinch Sea Salt Flakes

Celeriac & Carrot Crisps to garnish

Directions

Preheat oven 320F, grease and lightly flour two 6” deep cake tins and set aside in the fridge.

In a bowl, whisk the flour, salt, spices, baking powder and bicarbonate of soda until homogenous. Mix 1tbsp orange juice with the milk and pour the rest over the raisins. Set aside.

In the base of a stand mixer, beat the eggs and both sugars until the sugars have dissolved then beat in the oil, add the orange zest, and mix until homogenous.

Gently fold through the dry ingredients, taking care not to overmix, a few lumps are fine, then fold through the celeriac and raisins, their soaking liquid, and the milk mixture. Fold through the hazelnuts and divide the cakes between the two tins.

Bake on the middle shelf for 30-40 minutes or until springy and tender, allow to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.

Meanwhile, make the frosting, beat the butter until smooth then beat in the honey. Gently fold through the cream cheese, orange blossom and sea salt and use straight away.

Sandwich the cakes with the frosting and garnish with the vegetable crisps. Serve in wedges with cups of tea.