Parsnip & Ginger Cake

As many of you will know, I am a huge fan of baking and just because my courses are now on Zoom, I still want to have an opportunity to make cakes. So, here is the recipe for the cake I will have on Saturday for my first online Introduction to Sustainable Beekeeping course. This is just for my Patrons so not too nerve-wracking but I am hoping for some good feedback.

I have adapted the recipe from here: as I had parsnips, and I’ve not made a vegetable-based ginger cake before.

Here is the recipe, converted in to metric:

  • 150g melted butter or vegetable oil
  • 150g sugar
  • 2 eggs
  • 275g plain flour
  • 1tsp ground ginger
  • 2tsp baking powder
  • 1tsp salt
  • 250g grated parsnip
  • 100g crystallised or stem ginger, chopped
  • 100g walnuts

You will need a 2lb loaf tin, greased and lined.

Whisk together the eggs, butter or oil, and sugar in a large bowl. Add the parsnips and 75g of the stem ginger and stir well with a wooden spoon to combine. Add the flour, salt, baking powder and ground ginger along with the walnuts and mix well. Pour in to the loaf tin and level the top. Bake at 175℃ for 60-70 minutes (check the top isn’t getting too toasted after about 45 minutes) until a skewer comes out clean. Cool in the tin for half an hour, then turn out to cool completely.

Leave as it is, or coat with buttercream or glacé icing and top with the remainder of the chopped ginger.

Editor’s note: mine took about 1 hour 20 minutes but then I used my mini oven which is less efficient than my regular fan oven – but don’t be alarmed if it needs a bit longer. Here it is fresh from the oven:

Update: newly-iced and sprinkled with the reserved chopped ginger:

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