You will need:
Pre-heat oven to 180°c (fan forced 160º)22cm loose bottomed round cake tin, lined bottom and sides above tin side350g of fresh parsnip grated1 large apple, grated ( I use Braeburn or Granny Smith)60g of chopped walnuts
In a separate bowl beat together:
300g of light brown sugar250g of plain flour2 teaspoons of Baking Powder2 teaspoons of ground cinnamon1 teaspoon of salt1 cup of vegetable oil such as sunflower or rice bran4 eggs1 teaspoon of vanilla essence
1 large apple, peeled cored and chopped into small dice2 tablespoons of light brown sugar2 tablespoons of Pine nuts or chopped walnuts
Combine grated parsnip, apple and walnuts in a large bowl.In a 2nd bowl beat together the sugar, flour, baking powder, cinnamon , salt and oil until thick. Continue beating and add the eggs one at a time and the vanilla essence.
Mix the contents of the two bowls together and pour the cake mix into the prepared tine.
Mix the cake topping ingredients in a small bowl then scatter over the cake mixture in the tin, gently pressing into the surface with the back of a spoon.
Place in pre-heated oven and cook until skewer test pronounces done…about 1h 20 minutes. Cool and serve dusted with icing sugar, or make a cream cheese frosting.