Parsnip, Cinnamon and Bran Cake

Name: Parsnip, Cinnamon and Bran Cake
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: British
Ingredients: 175g organic white spelt flour; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp mixed spice; rind of 1 orange, grated; 50g ground almonds; 150g light muscovado sugar; 75g Sharpham Park bran flakes, finely crushed; 225g parsnips, grated; 30g raisins; 3 free-range eggs; 150ml rapeseed oil; 2-3 tbsp milk; [hd]For the frosting[/hd]; 100g vegetarian cream cheese; 100g icing sugar; grated rind of 1 orange, plus 1 tbsp orange juice

Serves: 8

Ready in: 60 mins +

Cost Cutting Eco Friendly

This unusual cake is just as comforting as it is delicious

Parsnip, Cinnamon and Bran Cake Recipe: Veggie

Ingredients
Method

Ingredients:

175g organic white spelt flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp mixed spice
rind of 1 orange, grated
50g ground almonds
150g light muscovado sugar
75g Sharpham Park bran flakes, finely crushed
225g parsnips, grated
30g raisins
3 free-range eggs
150ml rapeseed oil
2-3 tbsp milk

[hd]For the frosting[/hd]
100g vegetarian cream cheese
100g icing sugar
grated rind of 1 orange, plus 1 tbsp orange juice

method:

Preheat the oven to 180C/350F/Gas 4. Grease a 23cm deep round cake tin and line the base with baking parchment. Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and mixed spice into a bowl then stir in the almonds, sugar, bran flakes, grated parsnips, orange rind and raisins. Mix well.
Beat together the eggs, oil and milk and mix into the dry ingredients. Tip the mixture into the prepared tin and bake in the oven for 40-45 minutes, or until just firm to touch. Once cooked, turn out and cool on a wire rack.
Beat together the cream cheese, icing sugar orange rind and juice and, when the cake has cooled, spread the frosting over the top.

Print Recipe www.sharphampark.com