Parsnip and ginger cake

Parsnip and ginger cake

By
From
Real Food by Mike
Serves
8
Photographer
Alan Benson

Every good boy and girl deserves cake. So why not offer cake with some sort of nutrition? Carrot cake is the most famous for this, but I have included a couple of cake recipes in this book that incorporate different vegetables. Glacé ginger in syrup can be found in most good food stores, usually in the cake or gourmet section. If you can’t find it, you can use candied ginger, which is slightly sweeter but still packs a ginger punch.

Ingredients

Quantity Ingredient
270g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 teaspoon ground ginger
2 eggs
155ml vegetable oil
150g caster sugar
115g glacé ginger in syrup, drained and finely chopped
285g coarsely grated parsnips
115g activated walnuts, toasted and chopped
1 quantity buttercream

Method

  1. Preheat the oven to 175°C. Grease and line a 21 x 11 cm loaf tin with baking paper on the bottom and long sides.
  2. In a large bowl, sift together the flour, bicarbonate of soda, baking powder and ground ginger.
  3. In a separate large bowl, beat together the eggs, oil, sugar and three-quarters of the chopped ginger to combine. Add the parsnip and 1/2 teaspoon salt and beat to combine. Add the flour mixture and beat until just combined, then fold through the nuts. Pour the batter into the prepared tin and smooth the surface. Bake for 60–70 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool for 20 minutes in the tin, then turn out onto a wire rack to cool completely.
  4. When cool, spread the top of the cake with the buttercream and scatter with the remaining strained and chopped glacé ginger.

Medicinal Benefit

  • Humble parsnips have a lot going for them, health-wise. They’re high in dietary fibre (good for digestion and lowering cholesterol) and contain certain antioxidants that have anti-inflammatory, antifungal and anticancer functions. They can help relieve respiratory conditions, such as bronchitis and asthma and helps prevent blood vessels from swelling, thus helping prevent stroke and heart attack. Parsnips also contain large amounts of potassium, for regulating blood pressure and for the proper functioning of muscles and nerves. Then there’s the immune-boosting quantities of vitamin C and vitamin B3, aiding digestion and the nervous system and vitamin K, which assists in blood clotting and protecting the liver from disease. Walnuts are high in omega- fatty acids (heart-healthy fats) and vitamin E antioxidants.
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