Turmeric and lemon parsnip cake
(at time of publication)
- ¾ cup castor sugar
- 2¼ cups self-raising flour
- ¼ cup ground almonds
- 1½ teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 200g grated parsnip
- 150g grated carrot
- zest of 3 lemons, plus 2 tablespoons lemon juice
- 2 tablespoons poppy seeds
- 100g low-fat plain yoghurt
- 150ml sunflower oil
- 4 eggs, lightly beaten
- 40g dried dates, chopped
- 25g crushed pistachios
- 2 teaspoons icingfrostingX sugar, sifted
1 Preheat oven to 180°C. Line a baking pan (that holds approximately 900g) with baking paper.
2 In a bowl, combine sugar, flour, almonds and spices. Stir in parsnip and carrot with lemon zest and seeds.
3 In a small bowl, combine yoghurt, oil and eggs then stir into cake mixture. Pour into the prepared pan. Sprinkle over dates. Bake for 45-50 minutes until golden brown and firm to touch.
4 Cool completely. Turn out of pan. Sprinkle with a little lemon juice and crushed pistachios. Serve with a sprinkling of icing sugar.
Make it gluten free: Use gluten-free self-raising flour and check ground spices and icing sugar are gluten free.
This cake will keep well in a sealed container for four days. It can also be frozen once cooled.
• 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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 1g
Dietary fibre 2g
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