Parsnip, Coconut, Lime and Ginger Cake

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    Unusual but delicious! A dairy free cake using vegetables which, just about, squeezes into the healthy category! Parsnips are a lovely root vegetable which have some great appley flavours as well as a spicy bite. Here we play up that spice with additional stem ginger and coconut. 
    Parsnip, Coconut, Lime and Ginger Cake

    • 2 large eggs
    • 100g soft light brown sugar
    • 75ml sunflower oil, plus a little extra for greasing the tin
    • 200g parsnips (grated weight), approx 4 small or 2 large
    • 100g self-raising flour
    • 3 balls stem ginger, finely chopped
    • 1 good tsp ground ginger
    • 50g dessicated coconut
    • 75g pecan nuts, roughly chopped
    • Zest from 1 lime
    How to make Parsnip, Coconut, Lime and Ginger Cake
    1. Pre heat oven to 190˚C
    2. Grease an 18cm round cake tin with a little oil on a piece of kitchen paper. Line it with baking parchment. 
    3. Put the eggs and sugar in a large bowl and beat until thick and creamy (a hand held mixer really helps). 
    4. Gradually whisk in the oil. Fold in the rest of the ingredients. Transfer the mixture to the tin and level it gently with your wooden spoon. 
    5. Bake at 190˚C for 30-35 mins, until cooked through. 
    6. Remove from the oven and leave to cool in the tin.

    Recipe from Kirsty Hale, Riverford Cook. 
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