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At Casa Marge the ‘cakele’ is essentially a nickname for a little cake. I have always made cakeles for Pesach. They go nice with fruit for a dessert, or nibbled over breakfast with a nice cuppa, or just on their own in front of the telly during Chol HaMoed (intermediate days of Pesach). This year I hit on an idea as part of my healthy eating doodar: don’t just cut out fat but also use vegetables too! I gave it a try and it has been a real success. You get extra fibre, no fat, and a delicious little cake.

Ingredients:

• 2 small-medium sized parsnips
• 2 medium sized apples (I like Braeburns best)
• 2 eggs
• 1/2 mug of caster sugar
• 1 tsp ground cinnamon
• 1/3 mug of matzo cake meal
• 1/3 mug of potato flour
• 1/4 mug of ground almond

Method:

1. Pre-heat the oven to a medium high heat for about 15 minutes.
2. Line a bun tin with cake papers (if you have mixture over then make another bun tin with cake papers).
3. In a food processor (or liquidizer), blitz all the ingredients. I suggest after peeling the parsnips (leave the peel on the apples), cut them into chunks to make things easier. You want a lovely smooth mixture with a hint of the vegetable and apple content: i.e. smooth but not sloppy!
4. I would suggest about 2 tsps of mixture into each cake paper. Now if you like you can use a mini flan tin as I have and make big cakeles - it’s a free country
5. Bake on the top shelf of the oven for about 15 minutes for bun tin size, and 25 minutes for mini flan tin.

Wishing everyone a Chag Kasher VeSameach!

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