- 1 parsnip grated (approx 200g)
- 180g Self Raising Flour
- 80g Soft Brown Sugar (Light Muscovado would also work)
- Zest of 1 Orange
- 1 tsp Caraway Seeds
- 120g Margarine (I used dairy free sunflower, but any would work)
- 1/2 tsp Bicarbonate of Soda
- 2 eggs
Super fast Valentines post while Mini-M naps...
How do you say 'I Love You' to your Valentine: chocolates, flowers, perfume, champagne, candlelit dinner? Nope - obviously you say it with a heart shaped parsnip and caraway seed cake!!! It was an experimental recipe to say the least, but it looks good. And it smelled lovely whilst baking. How does it taste - no idea! I'll have to wait until my long-suffering other half comes home from work.
Parsnip & Caraway Cake
Cream Margarine and Sugar until fluffy. Beat in the eggs. Stir in the flour, orange zest, caraway seeds and bicarb. Once combined, mix in the grated parsnip. Pour into a greased 20cm (8in) cake tin. Bake for about 25 mins at 170C. (I have a rather feisty fan oven, so for a less ferocious one, you might want to up the temp to 180C). Cool in tin for 5 mins before turning out.
This makes quite a stiff mix, and bakes with a crunchy top - not like a regular sponge cake. If I make it again (all dependent on how it tastes...) I would add in the juice of the orange as well as the zest to loosen it up a bit.