Sunday, August 03, 2003
Parsnip Seed Cake
12 0z parsnips 8 oz flour
1 tsp salt 1 tsp ground coriander
12 0z. soft brown sugar 1 tlb. caraway seeds
4 0z coconut 8 fl. oz. sunflower oil
4 eggs beaten 1 tlb. clear honey
10 oz sugar
1. Peel parsnips and coarsely grate into a large bowl. Sift in flour, salt and
coriander. Stir in sugar, caraway seeds coconut.
2. Make a well in the center and stir in the oil. Gradually stir in the eggs, a
little at a time.
3. Spoon mixture into a greased and 8 in. deep round
cake tin. Level surface with back of spoon. Cook at 350 degrees
for 40 to 45 min. I cooked it 80 min. before it was done. Until well-risen and golden.
Leave 5 min. to cool. Turn out onto a wire rack.
4. Warm jar of honey and brush about 1 tlb. over top, Sprinkle with
sugar.
Store in an air tight tin up to 1 week.
Nutrients per serving
Cal 670 Protein 8 g
Total Fat 40 g (saturated Fat 10g)
Carbohydrates 75 g Fiber 6 g.
