Spiced Parsnip & Chocolate Chunk Cake

Spiced Parsnip & Chocolate Chunk Cake

Inspired by the boys from Three Blue Ducks in Bronte. Love their new cookbook!

enough for: 6-8
takes: 1 hour.
300g (10.5oz) parsnips
200g (7oz) oil or melted butter
200g (7oz) brown sugar
250g (9oz) almond meal
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cumin
2 eggs
100g (3.5oz) dark chocolate smashed into chunks

1. Preheat your oven to 180C (350F). Line a loaf pan with baking paper.

2. Grate the parsnip using your food processor (or a grater). Remove the food processor blade and add the oil or butter, sugar, almond meal, baking powder, cinnamon, cumin, eggs and chocolate.

3. Stir until everything is mixed. Transfer the mixture to your prepared tin.

4. Bake for 1 hour or until the cake is deeply golden and feels springy in the middle when you touch it.

5. Cool in the tin or serve warm.

Variations

different veg – if parsnip in a cake is a bit too weird for you try carrot or zucchini (courgette) instead.

nut-free – replace almond meal with plain (all purpose) flour. Be prepared to reduce the baking time to make sure the cake doesn’t dry out.

chocolate-free – replace the chocolate with roasted nuts. Pecans, almonds or walnuts are all good.

vegan – replace eggs with a large ripe banana and increase the oil a little. I haven’t tried it for this recipe, so if you do please let me know how you get on.

sugar-free – I really love brown sugar here so if you’re using a sugar replacer like stevia or xylitol I would add in 1-2 tablespoons molasses for the flavour.

Waste Avoidance Strategy

parsnips – keeps in a plastic bag in the fridge for months.

butter – keeps in the fridge for months.

brown sugar / almond meal / baking powder / cinnamon / ground cumin / dark chocolate – keep them in the pantry.

eggs – will keep in the fridge for a month or so. Or use for another meal.