Ingredients
In smaller bowl combine:
- 2 c plain flour
- ½ c brown sugar
- 2 tsp 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
Vendors
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—a woody, almost resinous quality that makes it an inspired partner for ginger. Substituting parsnip for the traditional carrot in this cake is a simple twist that yields extraordinary results. You can top it with cream cheese icing if you wish, but served warm from the oven, it demands nothing more than a dusting of icing sugar and a dollop of freshly whipped cream.
