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Recipe

Chocolate parsnip cake

Follow these simple directions from Sarah Bowman and your destination will be dining delight

Jul 31, 2013 2:00pm
  • 1 hr 15 mins cooking
  • Makes 1
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Ingredients

Chocolate parsnip cake
  • 3 cup plain flour
  • 1/2 cup good-quality cocoa
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 3/4 cup brown sugar
  • 2 eggs
  • 2 cup water
  • 1/2 cup canola oil
  • 1 tablespoon white vinegar
  • 2 cup grated parsnip
  • icing sugar, to serve

Method

Chocolate parsnip cake
  • 1
    Preheat oven to 150°C. Line a 23cm cake tin with baking paper.
  • 2
    Sift flour, cocoa, spices, baking powder and baking soda into a large bowl. Stir in brown sugar.
  • 3
    Add wet ingredients and mix well, then fold in grated parsnip.
  • 4
    Spoon into cake tin. Bake for 1¼ hours or until top springs back when lightly touched and an inserted skewer comes out clean. Remove from tin and cool on a rack.
  • 5
    Dust with icing sugar to serve. I made a pattern by cutting paper to the size of the cake, folding it in half again and again to get a thin pointed triangle, then cutting shapes into each side of the triangle. Open out and place on cake before sprinkling.

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