This Apple Celeriac Cake is a delicious vegetable cake. The celeriac brings very subtle earthy flavor. It's then optionally grilled so the sugars char and get a lovely smokey flavour. I've then topped it with apple ice cream and salted bourbon butterscotch sauce. Bliss!

celeriac cake

Apple Celeriac Cake is a great way to use up celeriac (aka celery root).

It sounds crazy, but the flavors of apple and celeriac pair beautifully.

The flavor of the celeriac fades, but leaves a very subtle earthy note to the zingy apple cake.

As if that's not crazy enough, I've grilled the cake to get it nice and smokey!

The sugars char and give it a lovely crispy exterior with a soft tender inside.

I've then topped it with apple ice cream and salted bourbon butterscotch sauce. Bliss!

grilled cake

Not content with the craziness of putting vegetables into cake, now I've made a barbecued cake!

Trust me, you want to try grilling cake.

The char lines impart a wonderful smokey flavour and it makes the outside beautifully hot and crispy.

A wonderful way to finish a BBQ party.

Grilling

The sun shines and we cook over flame.

It is tradition.

There is a certain ceremony. Thick black lines impart their char upon the food as the smoke curls into the air and wafts its scent upon the neighbour's washing.

We barbecue meat like paleo cavemen.

Or maybe halloumi, peppers, skewers. We make bowls of salad, place multiple bottles of coloured sauces on the table, smile.

Dessert is an afterthought or a grilled nectarine.

But how about cake? Grilled cake.

A friend told me about barbecued cake long ago, and I only just now got around to making it.

Why, oh why, did I wait so long?

The white hot metal grid sears across the sweet cake and gives it a crispy sweet smokey taste and texture as it caramelizes the sugars. The celeriac (celery root) adds mildly earthy notes against the tart apple in the cake.

A warmed, barbecued, cake topped with cold apple ice cream and drizzled in a sweet-salty butterscotch booze sauce.

That, my friends, is how to finish a barbecue meal.

If you have leftover celeriac, try this roasted celeriac with walnuts.

Quarantine

There is a pox upon my house. My two-year-old daughter smiles up at me with her spotty face. She scratches, she moans, she is bored out of her tiny mind. We are quarantined. Banished from preschool and playgroups. Libraries and the park. Not for lack of trying, her brother has not yet caught her plague, yet he must join in the confinement. Our little colony must make our own entertainment within the prison of the house and garden.

Staring out of the window, the children watch wistfully at the freedoms of others that have cruelly been taken from them. I rack my brain for ideas on how to amuse the little ones. We've had a rather over-the-top birthday party for their favourite teddies. We've turned the garden into a water park. Today is the Great Baby Bake Off. No celeriac cake though.

The unmistakable scent of the thick pink lotion wafts through the house on the summer breeze, making them feel fine, blowing through the jasmine of their minds. Manicures are performed daily. Baths contain socks full of porridge oats. Nights are restless.

And so, as the sun beats down upon the garden of our little bubble-world, we barbecue. We barbecue cake.

get the apple celeriac cake recipe

📖 Recipe

A slice of grilled cake topped with ice cream and caramel.

Grilled Celeriac and Apple Cake with Apple Ice Cream and Salted Bourbon Butterscotch Sauce

Kate Hackworthy | Veggie Desserts

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1

Course Dessert

Cuisine American

Servings

Calories 364 kcal

Ingredients

For the cake

75 g ½ cup raw celeriac, peeled and grated
1 apple peeled, cored and grated
170 g ¾ cup butter, softened
170 g ¾ cup + 2 tablespoons caster sugar
3 eggs
200 g 1 ¾ cup self-raising flour
pinch of salt

For the apple ice cream

350 g approx 3 apples
300 ml 1 ¼ cup cream
175 g 1 ⅓ cup powdered icing sugar

For the butterscotch sauce

2 ½ tablespoons unsalted butter
150 g ¾ cup brown sugar
2 tablespoons bourbon
150 ml ½ cup double (heavy) cream
¼ teaspoon sea salt

Instructions

Preheat the oven to 170C/340F. Grease a loaf pan and line with baking parchment.
In a large bowl, cream the butter and sugar together with an electric whisk until light and fluffy. And the eggs, one at a time, and beat each one in well. Mix in the grated celeriac and apple and then sift in the flour and salt and combine.
Pour the mixture into the prepared loaf tin and bake for about 60 mins or until an inserted skewer comes out clean. If the cake is browning too quickly, cover it with foil loosely.
Cool the cake in the tin for 15 minutes and then remove from the tin and allow to cool completely.

For the apple ice cream:

Heat the sliced apples with a tablespoon of water in a saucepan over a medium-low heat until soft. Allow to cool slightly and puree with a hand blender or food processor until smooth. In a large bowl, whisk the cooled apple puree and cream, then sift in the sugar and whisk until combined. Chill in the fridge for at least half an hour. Churn in an ice cream maker for about 20 minutes, or until thickened, according to manufacturers instructions. Pour into a dish and freeze until firm.
To freeze it without an ice cream machine, pour it into a large lidded container and stir every half hour for a few hours until firm. The final stir can be done with a hand blender to make it smoother.

For the butterscotch:

Heat the butter and sugar in a saucepan over a medium heat, stirring gently until it bubbles. Add the bourbon and without stirring, boil the mixture for about 5-7 minutes until it is a deep golden colour. If necessary, scrape the sides down with a rubber spatula, but don’t stir.
Remove from the heat and stir the cream into the sauce until combined. Be careful, it will bubble up considerably. Stir in the salt. Pour into sterilized jars and allow to cool.
Slice the cooled cake thickly and heat on the griddle pan or barbecue until lightly charred. Top with a scoop of the ice cream and a drizzle of butterscotch sauce.

Notes

Note: nutrition only calculated for the celeriac cake

Nutrition

Calories: 364kcalCarbohydrates: 44gProtein: 5gFat: 19gSaturated Fat: 12gCholesterol: 107mgSodium: 185mgPotassium: 105mgFiber: 1gSugar: 24gVitamin A: 632IUVitamin C: 2mgCalcium: 23mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

Grilled Apple Celeriac Cake

celeriac cake

grilled cake

Grilling

Quarantine

get the apple celeriac cake recipe

📖 Recipe

Grilled Celeriac and Apple Cake with Apple Ice Cream and Salted Bourbon Butterscotch Sauce

Ingredients

For the cake

For the apple ice cream

For the butterscotch sauce

Instructions

For the apple ice cream:

For the butterscotch:

Notes

Nutrition

More Cake Recipes

Leave a Reply Cancel reply

celeriac cake

grilled cake

Grilling

Quarantine

get the apple celeriac cake recipe

📖 Recipe

Grilled Celeriac and Apple Cake with Apple Ice Cream and Salted Bourbon Butterscotch Sauce

Ingredients

For the cake

For the apple ice cream

For the butterscotch sauce

Instructions

For the apple ice cream:

For the butterscotch:

Notes

Nutrition

More Cake Recipes

Reader Interactions

Comments

Leave a Reply Cancel reply