Parsnip and Apple Cake

Parsnip does make a good cake, and along with Apple and nuts you will have an easy to make moist, large and deep long keeping cake that can be served plain or iced with a cream cheese icing.

You will need:

Pre-heat oven to 180°c (fan forced 160º)
22cm loose bottomed round cake tin, lined bottom and sides above tin side
350g of fresh parsnip grated
1 large apple, grated ( I use Braeburn or Granny Smith)
60g of chopped walnuts

In a separate bowl beat together:

300g of light brown sugar
250g of plain flour
2 teaspoons of Baking Powder
2 teaspoons of ground cinnamon
1 teaspoon of salt
1 cup of vegetable oil such as sunflower or rice bran
4 eggs
1 teaspoon of vanilla essence

Cake topping:

1 large apple, peeled cored and chopped into small dice
2 tablespoons of light brown sugar
2 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.


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