Ingredients

The following ingredients have 4 Servings
  • 300 g raw parsnip (4 cups, grated) (approx 2)
  • 200 g (1 ½ cups) plain (all purpose) flour
  • 1 teaspoon bicarb of soda (baking soda)
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 eggs
  • 180 ml (3/4 cup) maple syrup
  • 120 ml (½ cup) vegetable oil
  • 120 g (1 cup) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 sweet potatoes ( - cooked and peeled (boiled, steamed or baked))
  • 3 tablespoons powdered icing sugar (confectioner's sugar)
  • 1/4 tbsp grated fresh ginger (or more to taste)
  • 1 teaspoon vanilla extract
  • pinch of salt

Instruction

  • Preheat oven to 180C/350F. Grease a tall 9” cake tin and line the bottom with baking parchment.
  • Wash well and grate the parsnip. (You should have about 4 cups, grated). Set aside.
  • Sift the flour, bicarb of soda, baking powder, nutmeg, cinnamon and salt into a large bowl. Stir in the parsnip.
  • In a separate bowl, beat the eggs, maple syrup, oil, yogurt and vanilla together with an electric mixer.
  • Fold the wet ingredients into the dry gently.
  • Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
  • Leave to cool in the tin and then remove and spread with the sweet potato frosting when completely cool.