Sunday, 23 March 2014

Cinnamon parsnip cake

Parsnip cake sounds gross but it is so nice!  It is my favourite cake!  You will like it is as much as I do!


  • 300g parsnips, peeled and coarsely grated
  • 1 lemon, zest and juice 
  • 250g plain white flour
  • 250g caster sugar
  • 1tsp ground ginger
  • 1tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100g honey
  • 1000ml hot water
  • 3 eggs
  • 60ml vegetable oil

Preheat your oven to 180°C / gas 4.
Oil a cake tin.  Line the bottom with grease proof paper.
Mix the parsnips, lemon zest and juice.  Set aside.
In a new bowl, mix the flour, sugar, spices, baking powder and bicarbonate of soda.  Mix in the parsnips. 
Whisk the honey and hot water together until the honey dissolves.  Add the oil.  Crack the eggs in.  Whisk.
Pour the eggy mix over the flour mix.  Gently fold through, don't over mix.
Pour the batter into the tin.  Bake in the center of the shelf of the oven for about an hour, or until the cake is golden and set in the center.  Insert a skewer to test - if it comes out clean, it's done.
Let them cool, remove from tins.


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  1. I would have never thought to put parsnips in a cake, sounds yummy x

  2. That does look delicious, and why not put parsnips in a cake, everyone's heard of carrot cake, and I've made a beetroot cake that was yummy too. :) Thank you for linking up to Kids in the Kitchen.

  3. How great does that cake look! We often make courgette cake and beetroot cakes but I don't think we've tried parsnip before - definitely one to try! x


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