Seasonal greetings

26 Nov

Pumpkin & Ginger Cake, Lime Drizzle

Tis the season to, well, eat lots of lovely seasonal fruit and vegetables. It’s beginning to feel a lot like winter. I’m talking brussels sprouts, pumpkin, apples, clementines, cranberries, pears, quince, and don’t forget the parsnips – just the ticket for a wholesome wintry warmer of a cake.

You’ve heard of carrot cake, right? So, why not try parsnip cake? Hell yeah! Combined with tangy lime, fiery ginger and sweet & nutty spelt flour, parsnip makes a pretty blazing cake. Go on, try it!

Parsnip, Lime & Ginger Cake

Ingredients
2 eggs
100g caster sugar
150ml groundnut oil
2 medium parsnips, grated
1 tsp ground ginger
15g grated ginger
180g spelt flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 limes, zested & juiced
50g icing sugar

Method
Butter an 8 inch round cake tin and line the bottom with greaseproof paper. Preheat the oven to 180C, 160C fan, 350F, gas 4.

Whisk together the eggs and sugar, and when combined whisk in the oil. Follow this with the ground ginger, and a quick whisk. Then mix in the grated ginger & parsnips, all the lime zest and half the lime juice.

Next fold in the flour, baking powder and bicarb of soda. Put the cake mix in your prepared cake tin and bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean.

While the cake is baking, mix the icing sugar and the rest of the lime juice in a saucepan. Gently heat until the sugar has dissolved and you have a syrup. When the cake comes out the oven prick all over with a toothpick and pour the syrup over. Leave the cake to totally cool before removing from the tin.

Time to eat & enjoy!

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6 Responses to “Seasonal greetings”

  1. rosemarybyde November 26, 2012 at 12:03 pm #

    Mmmm, I think I’m going to have to try this one!

    • Shoreditch Bakes November 26, 2012 at 1:04 pm #

      Yes, do! And I forgot to add – I’m sure a slice must count as one of your five a day…

      • rosemarybyde November 26, 2012 at 1:29 pm #

        Oh, definitely! Perfect race nutrition 🙂

  2. rosemarybyde December 16, 2012 at 10:17 pm #

    Hello!

    I left our work Christmas do early to make sure I could get the ingredients on the way home on Friday (=dedication). Then I got up and made the cake yesterday morning for a friend’s birthday (=even more dedication).

    By the evening it was all gone (we were 4 adults and 2 kids). Even those who claimed not to like parsnips (the dad) or ginger (the 11 year old) were heard to say how good it was and I didn’t see anyone turning down seconds! 😀

    A great success, thanks!

    ps I added some chopped up stem ginger in syrup for extra little gingery moments.

    • Carol Cakes December 18, 2012 at 4:51 pm #

      Brilliant, glad it went down a storm. Great idea to add stem ginger, I will follow suit next time!

Trackbacks/Pingbacks

  1. Carrot and Stick « Shoreditch Bakes - December 6, 2012

    […] to and boost your strength mid-way though. Following on the veg in cake theme started with this Parsnip, Lime and Ginger cake, how about one or two Carrot & Orange muffins? Oh, go on […]

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