Spinach and parsnip cake
An alternative to the traditional carrot cake using parsnip and a hint of spinach
Ingredients
- 400 g white sugar
- 5 large eggs
- 8 tablespoons olive oil
- 200 ml vanilla soya yoghurt
- 1 tablespoon maple syrup
- 1 teaspoon vanilla essence
- 1/4 teaspoon lime juice
- 300 g grated parsnip
- 320 g plain flour
- 50 g spinach powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- For the frosting:
- 150 g soft goats cheese
- 375 g icing sugar
- 25 g soft butter
- 2-3 teaspoons finely chopped fresh ginger
Instructions
- Whisk together the sugar, eggs and oil until thick and creamy - about 15 to 20 minutes.
- Measure 200mls yoghurt into a jug and stir in the maple syrup, vanilla essence and lime juice.
- Add this to the egg mixture and fold in the grated parsnip.
- Beat in the dry ingredients until well combined.
- Pour the mixture into a 9 inch/ 23cm deep push-up or spring-form pan.
- Bake at 350 deg F/180 C/gas mark 4 for 1 and a half hours, testing after 1 hour.
- To make the frosting:
- Cream the cheese and butter together.
- Sift the icing sugar and beat it into the mixture.
- Gently fold in the ginger.
- Frost the cake once it is completely cool.