Parsnip, Cinnamon and Bran Cake
This unusual cake is just as comforting as it is delicious
- Serves:
- 8
- Ready in:
- 60 mins +
Ingredients
- 175g organic white spelt flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp mixed spice
- rind of 1 orange, grated
- 50g ground almonds
- 150g light muscovado sugar
- 75g Sharpham Park bran flakes, finely crushed
- 225g parsnips, grated
- 30g raisins
- 3 free-range eggs
- 150ml rapeseed oil
- 2-3 tbsp milk
For the frosting
- 100g vegetarian cream cheese
- 100g icing sugar
- grated rind of 1 orange, plus 1 tbsp orange juice
Method
- 1
Preheat the oven to 180C/350F/Gas 4. Grease a 23cm deep round cake tin and line the base with baking parchment. Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and mixed spice into a bowl then stir in the almonds, sugar, bran flakes, grated parsnips, orange rind and raisins. Mix well.
- 2
Beat together the eggs, oil and milk and mix into the dry ingredients. Tip the mixture into the prepared tin and bake in the oven for 40-45 minutes, or until just firm to touch. Once cooked, turn out and cool on a wire rack.
- 3
Beat together the cream cheese, icing sugar orange rind and juice and, when the cake has cooled, spread the frosting over the top.
PER SERVING: 28.9g FAT (Excluding extras)
Parsnip, Cinnamon and Bran Cake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 175g organic white spelt flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp mixed spice
- rind of 1 orange, grated
- 50g ground almonds
- 150g light muscovado sugar
- 75g Sharpham Park bran flakes, finely crushed
- 225g parsnips, grated
- 30g raisins
- 3 free-range eggs
- 150ml rapeseed oil
- 2-3 tbsp milk
For the frosting
- 100g vegetarian cream cheese
- 100g icing sugar
- grated rind of 1 orange, plus 1 tbsp orange juice
- 1
Preheat the oven to 180C/350F/Gas 4. Grease a 23cm deep round cake tin and line the base with baking parchment. Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and mixed spice into a bowl then stir in the almonds, sugar, bran flakes, grated parsnips, orange rind and raisins. Mix well.
- 2
Beat together the eggs, oil and milk and mix into the dry ingredients. Tip the mixture into the prepared tin and bake in the oven for 40-45 minutes, or until just firm to touch. Once cooked, turn out and cool on a wire rack.
- 3
Beat together the cream cheese, icing sugar orange rind and juice and, when the cake has cooled, spread the frosting over the top.
PER SERVING: 28.9g FAT (Excluding extras)
This unusual cake is just as comforting as it is delicious
Parsnip, Cinnamon and Bran Cake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
