Parsnip and Chocolate Chip Cakes
This is a very easy cake made in two loaf tins so you can have one now and put the other one in the freezer ! You may consider parsnips a strange choice but I swear to you with the ground cloves you will find it difficult to tell the difference from a banana and chocolate chip cake. My grandson who is 7 still refers to it as banana cake.
Ingredients
160ml Sunflower Oil
2 eggs
160g Caster Sugar
150g Parsnips – peeled, cored and finely grated
200g Self Raising Flour sifted
¼ tsp Ground Cloves
60g Dark Chocolate Chips
50g Melted chocolate or basic glace icing to decorate (50g icing sugar mixed with lemon juice to a thick yet runny icing)
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Preparation
2 x 1 lb Loaf Tins – brushed with lining paste (my tins measure 16cm x 10cm x 7cm deep)
In a large mixing bowl and using an electric hand whisk – bring together the oil, eggs and sugar until you have a mousse like batter. Fold in the flour and ground cloves followed by the parsnip and chocolate chips. Divide between the two prepared tins then bake in the centre of the pre-heated oven for 40 minutes at 160 degrees centigrade.
Cool before turning them out of the tins onto a cooling rack. When the cakes are completely cold, drizzle dark chocolate over the top or a glace icing and chocolate sprinkles.
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