Spiced Parsnip Cake

The thing about a parsnip cake is that it is simply more unobtrusive than a carrot cake. In the first place, parsnips have a milder flavor than carrots. Likewise, in light of the way that the ground parsnip is white, not orange, it evaporates into the cake. The general effect is a saturated, hot cake with a somewhat nutty, vegetal inclination yet there is nothing conspicuously parsnip about it.

How to make Spiced Parsnip Cake??

Ingredients:

• ¾ cup (185ml) neutral oil,
• eg rice bran
• ½ cup brown sugar
• 3 eggs
• ¼ cup natural yogurt
• 1 cup grated parsnip, firmly packed
• 1 orange, finely grated zest
• 1¹⁄³ cups plain white flour or white spelled flour
• 2 tbsp wholemeal flour or more white flour
• 1½ tsp baking powder
• 1 tsp mixed spice1 tsp ground ginger
• ¼ tsp salt
• ¹⁄³ cup sultanas

Spiced parsnip cake..!

Icing:

• 1 cup (about 250g) mascarpone
• 1-2 tbs maple syrup or honey
• ½ tsp vanilla paste

How to make Spiced Parsnip Cake??

Method:

• Heat oven to 180°C. 
• Line and grease a 20cm round cake tin. 
• Place oil, sugar, eggs, and yogurt in a bowl and whisk until smooth. Mix in parsnip and orange zest. 
• In a separate bowl combine flours, baking powder, spices, salt, sultanas and pumpkin seeds or walnuts. Add dry ingredients to the wet mixture and fold together until just combined. 
• Scoop batter into the tin, smooth the surface and bake 30-35 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes then transfer cake to a cooling rack. 

Note: Make this recipe gluten-free by replacing the wheat flour with ¾ cup white rice flour, ¼ cup tapioca flour, and 2 tablespoons buckwheat or sorghum flour. Use gluten-free baking powder.

Icing: Use a spoon to beat together the mascarpone, maple syrup, and vanilla until smooth. Spread icing over the cooled cake. The cake will keep well for 2-3 days in an airtight container or cake tin (store it in the fridge if iced).