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Turmeric and lemon parsnip cake
Baking

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.

Rate this recipe

  • 6 People Rated This Recipe

  • Average Rating

  • (3.1 / 5)
Photographer: Melanie Jenkins

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