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Parsnip Cake

Another way to eat winter’s best veg.

Ingredients
  

  • 250 g Parsnips peeled & chopped
  • 200 g Stoned Dates chopped roughly
  • 100 g Margarine
  • 1 tsp Vanilla Essence
  • 1 tsp Cinnamon
  • 300 g Self Raising Flour & 1 tsp Bicarbonate of Soda
  • 2 Bananas pureed
  • Water
  • 150 ml Syrup for a sweeter cake Optional

Instructions
 

  • Pre–heat Oven at 170° C.
  • Put dates in a saucepan, cover with water & leave until dates start to dissolve, then add Vanilla, Marg, Bananas (and Syrup), and Cinnamon. Take off heat once marg has melted.
  • Boil parsnips until tender, drain and blend or mash. Add date mixture & blend again (or mix thoroughly).
  • Sift Flour and Bicarbonate of Soda & mix. Add slowly to
  • Parsnip mix, adding water if the mixture is too dry. When finished, whisk. The mixture should be dropping (not runny or dry).
  • Bake in greased cake tin preheated 170°c oven for ~1 hour. Check after 30 mins as ovens vary. The outside should be crusty & the inside moist.