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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Using parsnip rather than the traditional carrot. Lovely cake can be eaten with or without the icing. Ingredients:
100 g parsnips, peeled& grated |
100 g bananas, mashed |
200 g self raising flour |
2 teaspoons baking powder |
1 teaspoon cinnamon |
100 g light muscovado sugar |
100 g unsalted butter, melted & cooled slightly |
100 g pecan halves |
2 eggs, beaten |
150 g cream cheese |
2 tablespoons maple syrup |
Directions:
1. To make the cake, heat teh oven to 180c/gas4. Line a 2lb loaf tin with greaseproof paper. Put all the cake uingredients in a large bowl & mix well.
2. Pour into the tin, place on a baking tray & bake in the centre of the oven for about 35-40 minutes, unti the centre is firm & springy to the tounch& a skewer inserted in the centre comes out clean. Leave to go cold in the tin.
3. To make the icing, beat together the cream cheese & maple syrup until light & well blended. Remove the cake from the tin. Spread the icing over the top of the cake & decorate with the reserved pecans.
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