Parsnip Cake Recipe – Great simple recipe for Parsnip Cake

Here is a very simple, very tasty, nutritious, Parsnip Cake Recipe. Parsnip cake has a similar moist texture to carrot cake and is just as yummy!

You can enjoy this cake with or without the icing. Either way, it is great! This Parsnip Cake Recipe is a wonderful way to use up a glut of parsnips, if you have one, but definitely worth making even if you have only grown a few.

Ingredients

Batter

  • 175 g parsnips
  • 100 g wholemeal flour
  • 100 g soft brown sugar
  • 2 teaspoons baking powder
  • 1.5 teaspoons mixed spice
  • 1/4 teaspoon salt
  • 1/2 lemon (zest only)
  • 1/2 orange (zest only)
  • 50 g desiccated coconut
  • 50 g sultanas
  • 150 g olive oil
  • 125 g unsweetened soya milk
  • 2 tablespoons maple syrup
Icing
  • 125 g icing sugar
  • 50 g margarine
  • 1/2 orange (zest only)

Method

    1. Pre-heat oven (190 °C, Fan 170 °C, 375 °F, Gas 5).
    2. Line bottom of a baking tin with baking paper.
    3. Finely grate parsnips.
    4. Sift flour into a large bowl, add sugar, baking powder, spices and salt and mix together.
    5. Stir in the orange and lemon zest, grated parsnips, desiccated coconut and sultanas.
    6. Mix in the oil, soya milk and maple syrup until a thick batter forms.
    7. Scoop into cake tin and spread out level.
    8. Bake for 35-40 minutes until risen and set.
    9. Leave to cool before adding icing.
    10. To make the icing, cream together margarine and icing sugar, spread on top of cake and decorate with orange zest.

Does anyone else make parsnip cake? Any different recipes? Any flavour twists? Please share in the comments section below.

More free fruit/veg/herb growing advice and support:
www.foodcommunities.org
www.facebook.com/groups/foodcommunities

 

 

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