Ingredients
Parsnip Cake
- 1 medium parsnip, peeled, chopped
- 100 g Butter, or coconut oil
- 250 grams plain flour
- 1 teaspoon baking powder
- 250 grams sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg, or ground allspice
- 1/2 teaspoon baking soda, dissolved in 100 g water
- 1 teaspoon ground ginger
Icing
- 50 grams coconut oil or butter
- 100 grams runny honey
- 1 tablespoon ground ginger
- 30 grams dessicated coconut, to decorate
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I'm cooking this todayRecipe's preparation
Chop parsnip 4 seconds on speed 6. Set aside. Add butter or coconut oil and heat 37 degrees, speed 2 for 2minutes or until melted. Add all ingredients including reserved parsnip and mix speed 4 for 20 seconds. Scrape down and mix 10 seconds speed 4 if necessary. Pour into cake tin or loaf tin and bake 160 degrees for about 30 to 40 minutes, until cake skewer comes out clean. Leave to cool 10 minutes before turning out.
Melt butter or coconut oil speed 2 37 degrees 2 minutes. Add honey and ginger and mix 20 seconds speed 3. Pout over cooled cake and sprinkle with dessicated coconut.
Parsnip Cake
Icing and decorating
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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