Spiced Parsnip Cake | Recipes Lokar

Spiced Parsnip Cake

Spiced parsnip cake..!

How to make Spiced Parsnip Cake??

How to make Spiced Parsnip Cake??

The thing about a parsnip cake is that it is simply more unobtrusive than a carrot cake. In the first place, parsnips have a milder flavor than carrots. Likewise, in light of the way that the ground parsnip is white, not orange, it evaporates into the cake. The general effect is a saturated, hot cake with a somewhat nutty, vegetal inclination yet there is nothing conspicuously parsnip about it.

Spiced Parsnip Cake

Ingredients:

  • ¾ cup (185ml) neutral oil,
  • eg rice bran
  • ½ cup brown sugar
  • 3 eggs
  • ¼ cup natural yogurt
  • 1 cup grated parsnip, firmly packed
  • 1 orange, finely grated zest
  • 1¹⁄³ cups plain white flour or white spelled flour
  • 2 tbsp wholemeal flour or more white flour
  • 1½ tsp baking powder
  • 1 tsp mixed spice1 tsp ground ginger
  • ¼ tsp salt
  • ¹⁄³ cup sultanas

Icing:

  • 1 cup (about 250g) mascarpone
  • 1-2 tbs maple syrup or honey
  • ½ tsp vanilla paste

Spiced Parsnip Cake

Method:

Note: Make this recipe gluten-free by replacing the wheat flour with ¾ cup white rice flour, ¼ cup tapioca flour, and 2 tablespoons buckwheat or sorghum flour. Use gluten-free baking powder.

  • Heat oven to 180°C.
  • Line and grease a 20cm round cake tin.
  • Place oil, sugar, eggs, and yogurt in a bowl and whisk until smooth. Mix in parsnip and orange zest.
  • In a separate bowl combine flours, baking powder, spices, salt, sultanas and pumpkin seeds or walnuts. Add dry ingredients to the wet mixture and fold together until just combined.
  • Scoop batter into the tin, smooth the surface and bake 30-35 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes then transfer cake to a cooling rack.

Spiced Parsnip Cake

Icing: Use a spoon to beat together the mascarpone, maple syrup, and vanilla until smooth. Spread icing over the cooled cake. The cake will keep well for 2-3 days in an airtight container or cake tin (store it in the fridge if iced).

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