Parsnip Cake with Maple Syrup & Lemon
This is just like carrot cake but instead of carrots, orange and sugar, I used parsnips, lemon and maple syrup. Totally works!
Servings: 16 slices
Calories: 143kcal
Cost: Using full price veg, 24p a piece using maple syrup, 15p using dark brown sugar
Equipment
- box grater
- saucepan
- mixing bowl
- large mixing spoon
- silicone cake pan 10" / 25cm square
Ingredients
- 4 eggs
- 1 lemon
- 160 g parsnips grated
- 100 g raisins
- 100 g butter
- 175 g flour self raising
- 100 g maple syrup
Metric - US Customary
Instructions
- Zest and juice the lemon.1 lemon
- Warm the juice in a saucepan and add the raisins to soak in it to plump up. Allow to cool.100 g raisins
- Warm oven to gas mark 4.
- Blitz all other ingredients together in food processor or mix together in large bowl with a wooden spoon.4 eggs, 160 g parsnips, 100 g butter, 175 g flour, 100 g maple syrup
- Pour into a 10" cake tin, papered or greased. Or use silicone ones if you have them.
- Bake for 45 mins or until dark golden brown and springy in the centre to your touch. Click to start a 45 minute timer
- Cut into 16 squares.
Notes
Keep the lemon carcass to use in making lemon peel jam
Nutrition
Calories: 143kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 64mg | Potassium: 132mg | Fiber: 1g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
