PLiG (Parsnip, Lime and Ginger) Cake



4 oz sultanas

4 oz Chinese ginger in syrup - drained and diced

4 1/2 fl oz Pineapple juice

2 tbsp syrup from the ginger

3 large eggs

8 fl oz walnut or groundnut oil

8 oz soft muscovado sugar

9 oz plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

zest of 1 lime

9 oz parsnips - peeled and grated coarsely

For icing:

2 tbsp Yeo Valley (or similar) fat free vanilla yoghurt (the sort with flecks of vanilla seeds in)

4 oz icing sugar

Juice of 1 lime

A little caster sugar (from a dredger if possible)


Pre heat the oven to Gas Mark 4

Line a solid or spring-form 9” tin with greaseproof paper (the mixture is too liquid to use a loose bottomed tin).

Place the sultanas, ginger, pineapple juice and syrup in a small pan, bring to the boil, reduce the heat and simmer for about 10 minutes until the sultanas are really plump and the liquid has reduced noticeably.

Meanwhile, place the oil, eggs and sugar in a bowl and whisk until smooth - like making a mayonnaise.

Sift all the dry ingredients together then beat into the oil mixture.

Fold the parsnips, lime zest and cooked fruit (with any remaining liquid in the pan) into the mixture.

Pour into the tin and bake in the centre of the oven for about 1 hour and 10 minutes, until a sharp knife inserted in to the centre comes out clean.

Make the icing by beating all the ingredients together until you have a smooth, syrupy, liquid.

Cool the cake for about 10 minutes in the tin, then drizzle with the icing mixture and dredge with the caster sugar.