Ingredients
The following ingredients have 4 Servings
- 300 g raw parsnip (approx 2)
- 250 g (2 ¼ cups) plain (all purpose) flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 eggs
- 145 g (¾ cup) sugar
- 120 ml (½ cup) vegetable oil
- 120 g (1 cup) plain Greek yogurt
- 1 teaspoon vanilla extract
- 140 g (½ cup) butter, softened
- 1-2 tablespoons milk
- ½ teaspoon vanilla
- 250 g (2 cups) powdered icing sugar
- 30 ml (1/8 cup) mulled wine
- 100 g (3 ½ oz) powdered icing sugar
- Edible glitter (optional)
Instruction
- Preheat oven to 180C/350F. Grease 2 x 9” cake tins and line the bottom with baking parchment.
- Peel and grate the raw parsnip. (You should have about 4 cups, grated). Set aside.
- Sift the flour, bicarb of soda, baking powder, nutmeg, cinnamon, ginger and salt into a large bowl. Stir in the parsnip.
- In a separate bowl, beat the eggs, sugar, 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 30 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin.
