- Prep Time: 25 min
- Cooking Time: 40 min
- Difficulty: Medium
- Makes: 1 cake
- baking tin – you could use a classic loaf tin or two mini tins.
- table top mixer (or a whisk and elbow grease!)
- 2 small mixing bowl
- 1 large mixing bowl
- 1 small sauce pan
- fine grater
- chopping board
- 170g finely grated parsnip
- 25g caster sugar
- ½ a lemon, juiced
- ½ a lemon, zest
- 2 large eggs
- 160g caster sugar
- 120ml vegetable or rapeseed oil
- 140g Homepride self-raising flour
- 1 pinch flaked sea salt
- 1 tsp ground cardamom (or you could use ginger or cinnamon if preferred)
- 10g cocoa nibs or chocolate chips if you can’t find nibs
- 20g ground almonds
- 20g porridge oats
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- Begin by pre-heating your oven to 170°c gas mark 3.5.
- Finely grate the parsnips and mix with 25g sugar, lemon juice and zest, set aside.
- Put the almonds, oats & cocoa nibs together in a small bowl and set aside.
- Whisk the eggs and 300g sugar to a ribbon consistency (see our video to see exactly what this should look like), slowly add your oil in a drizzle – this will ensure the mixture combines and doesn’t curdle / split.
- Combine the ground cardamom, salt and Homepride flour and add slowly to the table top mixer.
- Once fully incorporated add the parsnip mixture and fold in gently.
- Line your chosen tin and then fill it halfway up, as it will rise.
- Bake at 170˚c for about 35-45 minutes - until the mix is cooked in the middle, test this by putting a sharp knife into the middle of the cake tin, it should come out clean with no mix attached to it.