• Rolling pin icon
    Prep Time: 25 min
  • Cooker icon
    Cooking Time: 40 min
  • Clock icon
    Difficulty: Medium
  • Plate icon
    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!)
  • spatula
  • 2 small mixing bowl
  • 1 large mixing bowl
  • 1 small sauce pan
  • fine grater
  • chopping board
  • knife
  • 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.