PARSNIP & GINGER CAKE

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Now to be perfectly honest, no one really needs an excuse to eat cake but this one is guaranteed to give your taste buds a cause for celebration. It’s simply delicious and fantastic with a classic cuppa! Pale yellow or ivory in colour and shaped like a slightly bulbous carrot, parsnips are one of the tastiest and most appealing root vegetables. Cheap and simple to prepare, their soft, fragrant, slightly sweet flesh adds a warm, comforting element to dishes. Half a cup of sliced, cooked parsnips has 3 grams of fibre and only 55 calories. They are a good source of vitamin C (11% of the recommended daily allowance), folate (11%), and manganese (10%). Keep in a perforated, unsealed plastic bag in the bottom of the fridge. They can last for 2 or 3 weeks but keep a check and use them before they get soft or withered.

Recipe Image

Ingredients

1tsp Ground ginger
2tsp Baking powder
225g Plain flour
125g Demerara sugar
2 Ripe bananas (small)
150g Parsnips (grated)
50g Raisins
Pinch of salt
4 Eggs
7floz Vegetable oil

Lime Topping
75g Cream cheese
75g Soft butter
50g Icing sugar
1 Lime (grated zest)
1 Tbsp Toasted coconut

 

Method

1. Place all of the ingredients into a large bowl 
2. Thoroughly mix together making sure it is combined
3. Pour the mixture into a greased and lined baking tin 
4. Cook in a preheated oven at Gas Mark 2 /150C/300F/130C Fan for around 40-45 minutes 
5. Allow to cool and then remove from the baking tin 
6. To make the topping, cream the butter and sugar together (you may need to add a drop of water), add the cream cheese and grate in the zest of the lime. Spread over the cake using a fork to create a textured finish 
7. Top with toasted coconut and freshly grated lime zest for the perfect finish