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Turmeric and lemon parsnip cake
Baking
6 ratings Rate

Turmeric and lemon parsnip cake

This low cost turmeric and lemon parsnip cake recipe is one of the best you'll ever taste, freezes well and is great as a winter desert or an afternoon treat.
Serves: 18
Time to make: 1 hr 10 mins
Hands-on time: 20 mins
Total cost: $11.52 / $0.64 per serve

(at time of publication)

Variations

Make it gluten free: Use gluten-free self-raising flour and check ground spices and icing sugar are gluten free.

HFG tip

This cake will keep well in a sealed container for four days. It can also be frozen once cooled.

Turmeric tips

• Root turmeric can be found in many supermarkets. You will often find it sold beside root ginger and garlic
• Store fresh turmeric in the fridge, wrapped loosely
• When preparing turmeric, wear gloves to avoid staining your hands
• To prepare, peel the skin and grate
• For 1 teaspoon dried turmeric, use 1 tablespoon fresh turmeric
• Add grated fresh turmeric to salad dressings or to a smoothie.

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Photographer: Melanie Jenkins

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