Parsnip & maple syrup cake
Try this delicious parsnip & maple syrup cake for your next weekend bake. Use up spare allotment veg and turn it into a tasty treat to share
Courgette loaf cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 8 slices
Skip to ingredients
- butterfor the tin
- 2 large eggs
- 125ml vegetable oil
- 85g soft brown sugar
- 350g courgettecoarsely grated
- 1 tsp vanilla extract
- 300g plain flour
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 85g walnutroughly chopped
- 140g sultana
Nutrition: per slice
- kcal457
- fat25g
- saturates3g
- carbs50g
- sugars23g
- fibre3g
- protein8g
- salt0.3glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
step 2
In another bowl, combine the remaining ingredients with a pinch of salt.
step 3
Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
