Recipe

Parsnip golden syrup cake with lemon cream cheese icing

Nici Wickes' parsnip golden syrup cake recipe is so quick and easy to make, and can be adjusted to whatever vegetables you have – carrots, courgettes, even beetroot. It also remains moist for ages

Aug 14, 2017 1:38am

By Nici Wickes

1 hr cooking
Serves 8

This recipe first appeared inNew Zealand Woman's Weekly.

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Ingredients

125 gram flour
1 heaped tsp baking powder
2 tablespoon golden syrup
2 tablespoon brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2/3 cup light olive oil
2个鸡蛋,轻轻beaten
2 cup grated parsnip
1/2 cup chopped walnuts
orange zest, to serve

Cream cheese icing

150 gram cream cheese, at room temperature
25 gram butter, softened
1 cup icing sugar
juice of ½ lemon

Method

1

Preheat oven to 180°C. Grease an 18cm spring-form tin.
2

Beat together all the ingredients except the parsnips and walnuts in a standing beater for 1 minute. Stir in the parsnips and walnuts. Scrape into the tin and bake for approximately 1 hour or until a skewer comes out clean. Cool in the tin before turning out.
3

Serve with a dusting of icing sugar or top with a cream cheese icing and orange zest.