Parsnip, Maple and Nutmeg Cake with Sweet Potato and Ginger Frosting

• Vegetarian

• Produce

  • 2 300g raw parsnip, raw
  • 1 Small piece Ginger, fresh
  • 2 Sweet potatoes, cooked and peeled

• Refrigerated

  • 3 Eggs

• Condiments

  • 180 ml Maple syrup

• Baking & Spices

  • 200 g (all purpose flour, plain
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 3 tbsp (icing sugar, powdered
  • 1 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 120 ml Vegetable oil

• Dairy

  • 120 g Greek yogurt, plain

Found on veggiedesserts.co.uk

Description

Ingredients

• 300g raw parsnip (approx 2)
• 200g (1 ½ cups) plain (all purpose) flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 3 eggs
• 180ml ( ¾ cup) maple syrup
• 120ml (½ cup) vegetable oil
• 120g (1 cup) plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 sweet potatoes, cooked and peeled (boiled, steamed or baked)
• 3 tablespoons powdered icing sugar
• Small piece of fresh ginger, grated
• 1 teaspoon vanilla extract
• pinch of salt

Directions

• Preheat oven to 180C/350F. Grease a tall 9” cake tin and line the bottom with baking parchment.
• Wash well and grate the parsnip. (You should have about 4 cups, grated). Set aside.
• Sift the flour, bicarb of soda, baking powder, nutmeg, cinnamon and salt into a large bowl. Stir in the parsnip.
• In a separate bowl, beat the eggs, maple syrup, oil, yogurt and vanilla together with an electric mixer.
• Fold the wet ingredients into the dry gently.
• Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
• Leave to cool in the tin and then remove and spread with the sweet potato frosting when completely cool.
• Ensure the sweet potato flesh is cooled and pat dry in a clean tea towel. Place into a food processor or blender with all of the other ingredients (ginger to taste) and blitz until smooth. Store in the fridge until ready to use.