Parsnip, coconut, lime and ginger cake by Riverford Organics
21 November 2013
Ingredients
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2 eggs
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100g soft brown sugar
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75ml sunflower oil + some to grease the tin
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250g grated parsnips (around 2 big ones) – I use the food processor for this.
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100gr self-raising flour
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3 balls of stem ginger in syrup, finely chopped
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50g desiccated coconut
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80g chopped pecan nuts
- Zest from 1 lime
Step 1
Grease the tin you are using with the oil.
Step 2
Beat the eggs and sugar together in a large bowl until thick and creamy and then whisk in the oil.
Step 3
Fold in all the remaining ingredients
Step 4
Put it in the tin and bake at 190º for around 30mins – check with a skewer that it is cooked in the middle
Yum!