Spinach and Parsnip in a cake?! Yes! You read that right. Try this deliciously alternative cake recipe, the Spinach Powder is a great source of iron with immune boosting properties and gives an instant energy boost. Teamed with distinct flavours such as Ginger, Cinnamon and Nutmeg. We know you're intrigued, give this moist green packed with goodness recipe a go!
Equipment
- Mixing Bowl
- Whisk
- Measuring Jug
- Spoon
- Deep Push-Up or Springform Pan
- Sieve
- Knife
Ingredients
- 400g White Sugar
- 5 Eggs
- 8 Tbsp Olive Oil
- 200ml Vanilla Soya Yogurt
- 1/4 Tsp Lime Juice
- 300g Grated Parsnip
- 320g Gluten Free Plain Flour
- 1 Tsp Ginger Powder
- 1/2 Tsp Nutmeg
- 1/4 Tsp Salt
- 2 Tsp Baking Powder (GF)
- 1 Tsp Bicarbonate of Soda
For the frosting
- 150g Soft Goats Cheese
- 375g Icing Sugar
- 25g Soft Butter
- 2-3 Tsp Finely Chopped Fresh Ginger
Method
- Whisk together the sugar, eggs and oil for 15 to 20 minutes until thick and creamy.
- Measure the soya yogurt into a jug and stir in the maple syrup/raw agave nectar, vanilla and lime juice.
- Add the above to the first mixture and fold in the grated parsnip with a spoon.
- Beat in the dry ingredients until well combined.
- Pour the mixture into a 9"/23cm deep push-up or springform pan.
- Bake at 350 degrees F/180 C/Gas Mark 4 for 1hour 30 minutes, check it after the hour.
- To make the frosting: Mix the soft goats cheese and butter together. Sift in the icing sugar and beat into the mixture. Then gently, fold in the fresh ginger.
- Frost the cake once it is completely cool.
- Serve and enjoy!
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