Chef tip from Gourmet Glow: Try substituting the parsnip for a different root vegetable such as carrot or sweet potato.
Wholemeal Parsnip, White Chocolate and Cinnamon Bundt Cake Recipe
A deliciously wholesome cake from Gourmet Glow
Ingredients
For the cake
| 150g | Sugar |
| 170ml | Vegetable Oil |
| 3 | Large Eggs |
| 70ml | Yoghurt |
| 4 tsp | Ground Cinnamon |
| 1 tsp | Steenbergs organic Fairtrade Vanilla Extract |
| 100g | White Chocolate, chopped |
| 300g | Parsnip/Carrot/Sweet Potato, grated |
| 250g | Wholemeal/Spelt Flour |
| 2 tsp | Baking Powder |
| ½ tsp | Bicarbonate Soda |
| Pinch | Salt |
For the glaze
| 120g | Cream Cheese |
| 180g | Icing Sugar |
| 30g | Maple syrup |
Method
- Preheat oven 180C. Grease a Bundt tin and set aside.
- Beat the sugar, vegetable oil and eggs until combined. Add the yogurt, cinnamon and vanilla and beat again.
- Fold in the White Chocolate and Parsnip then add the flour, baking powder and bicarbonate soda and gently fold in until just combined.
- Pour into the prepared tin and bake for 40 minutes or until a skewer comes out clean. Leave to cool completely.
- Meanwhile make the glaze. Beat all the ingredients together until smooth and glossy. Glaze the cake when cold.
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