Parsnip golden syrup cake
This is such a quick and easy cake to prepare, and can be adjusted to whatever vegetables you have a surplus of – carrots, courgettes, even beetroot. It remains moist for ages.
125g flour
1 heaped tsp baking powder
2 tbsp golden syrup
2 tbsp brown sugar ½ tsp nutmeg
½ tsp cinnamon
2/3 cup light olive oil
2 eggs, lightly beaten
2 cups grated parsnip
½ cup chopped walnuts Orange zest, to serve
1 Preheat oven to 180°C. Grease an 18cm springform tin.
2 Beat together all the ingredients except the parsnips and walnuts in a standing beater for 1 minute. Stir in the parsnips and walnuts. Scrape into the tin and bake for approximately 1 hour or until a skewer comes out clean. Cool in the tin before turning out.
3 Serve with a dusting of icing sugar or top with a cream cheese icing and orange zest. CREAM CHEESE ICING 150g cream cheese, at
room temperature
25g butter, softened
1 cup icing sugar
Juice of ½ lemon
Beat the cream cheese and butter until smooth. Add the sugar and lemon juice, then beat the mixture until there are no lumps.