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Parsnip and caraway cake recipe

by on October 15, 2012

I came across this recipe in a Royal Horticultural Society booklet – it seems like a strange combination, but tastes lovely!


180g self-raising flour

1 tsp bicarbonate of soda

180g grated parsnip

1 tsp caraway seeds

120g soft margarine

80g caster sugar

2 eggs, beaten

1 lemon, juice and zest

4 heaped tbsps of icing sugar


Preheat oven to 180c / Gas 4

– butter and flour a 20cm cake tin

– sieve flour and bicarb, stir in parsnip and caraway seeds

– cream together the margarine and sugar and beat in the eggs

– fold in the flour and lemon zest

– put in to the cake tin and bake for 30-40 mins

– when cake has cooled, mix lemon zest and icing sugar to form a thin paste and drizzle over cake, allow to set





From → Recipes

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