METHOD

The Sunday Telegraph - Sunday - - The Sunday Cook -

To make the cake, heat the oven to 175C/155C fan/gas 4. Lightly but­ter or oil a 23cm x 33cm cake tin and line the bot­tom with parch­ment pa­per.

Whisk to­gether the eggs, sugar, oil, milk, salt, and vanilla un­til smooth. Add the flour, bak­ing pow­der, cin­na­mon, nut­meg, all­spice, and cloves and whisk to­gether un­til smooth, about two min­utes. Fold the parsnips and gin­ger into the bat­ter.

Pour the bat­ter into the tin – the bat­ter won’t rise much, so you can fill the tin to within 1.3cm of the top. Bake un­til a tooth­pick stuck in the mid­dle comes out with just crumbs cling­ing, about 24 min­utes, ro­tat­ing the pan halfway through bak­ing.

Let cool in the pan for 10 min­utes, then turn out

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