As I mentioned in my previous post, we were fortunate to be able to buy a Wonky Veg Box from Asda. In our box was a very large parsnip which I decided to use in a cake. I altered a Carrot Cake recipe that I have used for years and the cake was delicious! It was sweet without being overly so and the parsnip kept the cake moist but still light in texture.
The cake was scrumptious with a cuppa and we had a slice for pudding too, with custard of course. You could use carrot instead of parsnip, or even sweet potato if you wanted to. It is very quick to make and you don't even need to use a mixer.
150g light soft brown sugar
3 medium free range eggs
60ml golden syrup
200g grated parsnip
250g self raising flour
1 tsp cinnamon or mixed spice
Preheat your oven to 180C/160C Fan/Gas Mark 4.
Grease and line a 900g/2lb loaf tin with non-stick baking paper.
Measure the sugar, oil, eggs, and golden syrup into a bowl. Stir to mix until completely combined before adding the grated parsnip and stirring once again. Add the flour and cinnamon then mix until just combined. Do not beat the mixture or the cake will be heavy and tough.
Pour the mixture into your prepared cake tin and level the surface. Bake in the preheated oven for 55 minutes or until cooked through, there should be no crumbs on a skewer inserted into the cake and the top of the cake should spring back when lightly pressed. Cool the cake in the tin for 10 minutes before turning out onto a wire rack to cool completely.
I am entering this cake into Simple and in Season which has a new home, it's being hosted by Katie over at Feeding Boys. If you're blogging a delicious seasonal recipe, do pop over and link it up!