4 dl (1 + 2/3 cup) almond flour
2 1/2 dl (1 cup) rolled oats
1 tbsp psylliumseed husk
2 tsp baking powder
1/2 tsp vanilla powder
4 1/2 tbsp raw sugar
1/3 tsp salt
1 1/2 dl (2/3 cup) lingonberry jam
3 dl (1 cup + 3 tbsp) finely grated parsnip
6 tbsp melted coconut oil
1,2 dl (1/2 cup) apple juice
1 tsp freshly crushed cardamom
1 1/2 dl (2/3 cup) slivered almonds
1 1/2 tbsp maple syrup
pinch of salt
Set oven to 200’C/390’F. Combine all dry ingredients in a bowl. Set aside. In another bowl, beat the eggs, sugar and salt until fluffy. Add the grated parsnip, lingonberry jam, coconut oil, apple juice and cardamom. Carefully fold to combine.
Sift the dry mixture into the wet. Fold to combine.
Grease a 24x30cm oven pan. Place a parchment paper in the bottom. Pour batter into pan.
Combine slivered almonds with maple syrup and salt. Spread onto the cake. Bake in oven for 18-22 min or until generously browned. Leave to cool, then cut in pieces and enjoy!