Looking for something to bake this weekend? This recipe, inspired by Dan Lepard, is the perfect twist on a traditional carrot cake.
Parsnip and Ginger cake
2 med free range eggs
100g dark brown sugar
100g treacle
150ml sunflower oil
150g grated parsnip
4 nuggets of chopped stem ginger without syrup
2 tbsp. of crystallised ginger, chopped
175g sifted wholemeal flower
2 tsp baking powder
1 tsp bicarb of soda
2 tsp ground ginger
Line a 20cm cake tin, preheat an oven to 1800C
Separate 1 of the eggs. Beat the whole egg and egg yolk with the sugar until light and fluffy. Add the treacle, syrup, oil and beat again. Stir in grated parsnip and ginger. Sift over flour, baking powder, bicarb and ground ginger and fold through. Finally whisk the last egg white until it just holds soft peaks, do not over mix, and fold this through the batter. Place the batter into the tin and bake for 45-50mins.
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