Spiced Parsnip Cake

This parsnip loaf cake is wonderful with a cup of tea by the fire. If you don't have the individual spices make the quantity up with mixed spice. Honey or maple syrup can be used interchangeably. Similarly, throw in whatever nuts you like or have available. Also you can vary the amounts of the different types of oil, as long as the total is 150ml. More olive oil will provide more depth of flavour but you may not like that.

Low in saturated fat but still high in fat, it makes a good snack for those aiming to increase calories. Manganese required for proper immune function, regulation of blood sugar and cellular energy, reproduction, bone growth and blood coagulation is present in the pecans and pine nuts.

Serves ~8

Ingredients:

120g light Muscovado sugar

50ml olive oil

100ml vegetable oil

1tbsp. maple syrup

2 eggs

100g plain flour

70g ground almonds

1tsp. ground cinnamon

1/2tsp. ground nutmeg

1/4tsp. ground ginger

1/4tsp. ground cardamom

2tsp. baking powder

200g parsnips, grated

60g pecans, roughly chopped

60g pine nuts

Icing:

175 light Philadelphia cream cheese

1tsp. maple syrup

30g icing sugar, 1/4tsp. ground cinnamon

Top (optional):

pecans nuts, roasted

pine nuts, roasted

parsnip crisps

Method:

1). Preheat the oven to 170C/Gas Mark 3. Grease a 900g/2lb loaf tin and line with parchment paper.

2). Place the sugar, oil, maple syrup and eggs into a mixing bowl. Beat together using electric beaters for approx. 3-5 minutes.

3). Fold in the flour, ground almonds, baking powder, spices, parsnips and nuts.

4). Pour into the prepared tin and bake for approx. 50 minutes (Note cooking times will vary depending on appliance). The cake will be cooked once a screw/knife inserted comes out clean. Leave to cool in the tin for about 5 minutes and then leave to completely cool on a cooling rack before icing/decorating.

5). When waiting for the cake to cool, make the icing. Simply mix the light cream cheese, icing sugar, maple and cinnamon together. Leave in the fridge until ready to use. Then when ready to decorate cover the cake in the icing and top with some toasted pecans, pine nuts and parsnip crisps*.

6). Enjoy!

(*Parsnip crisps: using a peeler or mandolin peel strips of parsnip and place into a baking tray in a single layer in the oven on a low temperature - about Gas Mark 4 to dehydrate. These are unnecessary but definitely help the cake become a show stopper. They also make for a delicious snack and alternative to fried potato crisps.)

Nutritional Composition (per serving):

Energy (kcal): 464

Fat (g): 33

Saturates (g): 3.6

Carbohydrates (g): 31

Sugars (g): 21

Protein (g): 9.3

The Sports Chef