- Ginger & Parsnip Cake.jpg (40.36 KiB) Viewed 522 times
Preparation Time: 10 minutes
Cooking time: 30 - 40 minutes
Serves: 8
If served as eight portions, provides 372 cals, 22g fat (of which 2g saturates), 10g sugar and 0.6g salt per portion.
Ingredients
- 2 medium eggs
- 150ml (5fl oz) vegetable oil
- 225g (8oz) self-raising flour
- 2 tsp baking powder
- 1 tbsp cinnamon
- 150g (5½oz) Zusto (sugar alternative)
- 2 bananas, cooked, sieved, mashed, cooled
- 100g (3½oz) parsnips, finely grated
- 30g (1oz) pecans, lightly crushed
- 3 stem ginger balls, chopped finely
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. Add the eggs and oil to a jug and mix.
3. In a large bowl, add the self-raising flour, baking powder and cinnamon and combine. Add in the Zusto and stir to combine. Quickly mix in the cooled bananas, grated parsnips, pecans and ginger.
4. Pour the batter into a 20cm (8in) deep, lined cake tin and place in the oven to bake for 30 - 40 minutes. It's ready when a skewer comes out clean.
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