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.
How to make 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
- Pre heat oven to 190˚C
- Grease an 18cm round cake tin with a little oil on a piece of kitchen paper. Line it with baking parchment.
- Put the eggs and sugar in a large bowl and beat until thick and creamy (a hand held mixer really helps).
- 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.
- Bake at 190˚C for 30-35 mins, until cooked through.
- Remove from the oven and leave to cool in the tin.
Recipe from Kirsty Hale, Riverford Cook.