Cotna Eco Retreat

Parsnip & Honey Cake (with Elderflower Drizzle)

The new carrot cake! Even more richly sweet & a little bit spicy. We’re making a lot of them at the moment to use up our big bed of parsnips before they bolt! It can be made with butter but works equally well with oil as we are trying to hold back a bit on the dairy 🙂

Ingredients

175 mls of sunflower oil (you can substitute in some olive oil and /or sesame oil for a richer flavour)

250g demerara sugar

100ml honey

3 large eggs

250g self-raising flour (or white spelt with some extra baking powder)

2 tsp baking powder

2 tsp mixed spice

250g parsnips, peeled and grated

50g walnuts, roughly chopped

zest and juice of 1 small orange or lemon for mix

optional elderflower cordial drizzle (see recipe page) or lemon drizzle

Method

Heat oven to gas 5-6

Grease a large cake tin & line with oiled greaseproof paper

Melt the oil, sugar and honey in a pan over gentle heat, then cool slightly. Stir in the flour, baking powder and mixed spice then the eggs into this mixture. Follow with the grated parsnip, chopped walnuts , citrus zest and juice

Bake for approx. 45 mins, then test centre with a knife to see it’s not too sticky (it might need up to an hour.) Transfer to a plate & drizzling with elderflower cordial, or if you have run out of this then a lemon drizzle would be good but not vital!

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