Turmeric and lemon parsnip cake
Nutrition Info.(per serve)
¾ cup castor sugar
2¼ cups self-raising flour
¼ cup ground almonds
1½ teaspoons ground turmeric
1 teaspoon ground cinnamon
200g grated parsnip
150g grated carrot
zest of 3 lemons, plus 2 tablespoons lemon juice
2 tablespoons poppy seeds
100g low-fat plain yoghurt
150ml sunflower oil
4 eggs, lightly beaten
40g dried dates, chopped
25g crushed pistachios
2 teaspoons icingfrostingX sugar, sifted
Total fat 11g
Saturated fat 1g
Dietary fibre 2g
1 Preheat oven to 180°C. Line a baking pan (that holds approximately 900g) with baking paper.
2 In a bowl, combine sugar, flour, almonds and spices. Stir in parsnip and carrot with lemon zest and seeds.
3 In a small bowl, combine yoghurt, oil and eggs then stir into cake mixture. Pour into the prepared pan. Sprinkle over dates. Bake for 45-50 minutes until golden brown and firm to touch.
4 Cool completely. Turn out of pan. Sprinkle with a little lemon juice and crushed pistachios. Serve with a sprinkling of icing sugar.
Make it gluten free: Use gluten-free self-raising flour and check ground spices and icing sugar are gluten free.
This cake will keep well in a sealed container for four days. It can also be frozen once cooled.
• 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.