Ingredients
- In smaller bowl combine
- 2c plain flour
- ½ c brown sugar
- 2tsp baking powder
- ¼ tsp salt
- 4 medium parsnip, peeled and grated
- 1 tsp each ground ginger, cloves, and cinnamon
- in a larger bowl beat
- 3 eggs
- ½ c rice bran oil
- ½ c plain yoghurt or sour cream
- ½ c soft brown sugar
- a thumb sized piece of fresh ginger, peeled and minced
- 1 tsp vanilla essence
Tags
Desserts
Baking
Winter
Spicy parsnip cake
Method
- Prepare you cake tin, lining and greasing as necessary
- Preheat oven to 180°c Fold the dry mix into the wet, taking care not to over mix
- Transfer to tin and take tap on the bench to level out
- Bake until centre is just set through
- Stand to cool before serving warm dredged with icing sugar and a spoon of softly whipped cream
Comments
Parsnip has a wonderful aroma, which at this hour of the morning I am struggling to explain other than there is a woody almost resin-like quality which is, I think, why it pairs so well with ginger. The parsnip takes the traditional place of carrots in this recipe; a simple enough twist which brings wonderful results. By all means top this cake with a cream cheese icing if you wish, but when it’s warm from the oven it begs for nothing more than a dusting of icing sugar and some freshly whipped cream.
