Ok before you yell WHAT??? THAT SOUNDS YUCK! Think of the humble carrot cake. Do you taste the carrots in a carrot cake. I have a wonderful recipe for carrot cake that everyone loves but I thought I would try my hand at a parsnip cake.
Carrot cake seems to have gone out of vouge. It’s such a shame, I’m sure it’s because of the spongy greasy sheet pan carrot cake that can be purchased from some milkbar/cafe’s. That’s not what carrot cake should really taste like.
Carrot cake should be a beautiful moist soft textured cake. It’s the carrot that keeps the moisture in the cake, just like the parsnip does in this cake.
If you want your family to eat their veg, why not add some to your dessert. Hey you could even try 1/2 carrot 1/2 parsnip. Why not. that way you will get two vegetables in, in one cake.
570 grams parsnips, peeled and cut into large pieces
150 grams oil of choice (like rice bran)
2 large eggs
100 grams Brown sugar
70 grams Sultanas
50 grams Walnuts (chopped)
130 grams Plain flour
2 tsp cinnamon (ground)
1 tsp baking powder
1 tsp baking soda
1 pinch salt
1 Pre heat oven to 180c
2 Line a 20cm baking pan
3 Place walnuts into TM bowl and chop for 1 second on speed 4, then set aside.
4 Place parsnips into the TM bowl and grate on speed 7 for 5 seconds, then set aside with the walnuts
5 add the eggs, sugar and oil to the TM bowl and mix with the butterfly in place on speed 3.5 for 5 seconds
6 add the flour, bicarb, baking powder, cinnamon and salt to the TM bowl and mix on speed 3.5 for 5 seconds
7 return the parsnip, walnuts and sultana’s to the bowl and on reverse speed + 2 to fold through till combined.
8 Pour mix into the pan and place on the centre shelf of the oven.
9 Bake for approximately 30 – 35 minutes till cooked through.
When chopping your parsnips please make sure you don’t go too far. The consistency you’re looking for is a medium to fine grate.
Yield: 1 cake