1 cup/235g roasted parsnip puree (5/6 medium size)
1⅓ cups/200g all purpose/plain flour
2 teaspoons baking powder
¼ teaspoon baking soda*
¼ teaspoon salt
1 cup/200g soft brown cane sugar, packed
3 eggs, large and organic
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon cinnamon
¼ cup/60ml sour cream/yoghurt
½ cup/118ml oil, neutral flavoured
Instructions
Preheat oven to 350F/180C
Grease or spray an 8 cup bundt pan.
Mix the flour, baking powder, baking soda and salt together in a bowl and keep aside.
Peel the parsnips and quarter lengthways and remove the core.
Chop into medium pieces and place in roasting tin with a smidgen of oil.
Place in the oven and bake until soft, about 20 minutes.
Allow to cool and try not to eat them all.
Puree them in a food processor.
Using a mixer with a paddle attachment, or by hand, beat the eggs and sugar together.
Add the parsnip puree, the oil, the sour cream and the spices.
Blend slowly till a batter forms.
Add the flour mixture.
Mix gently until well incorporated, use the mixer for a few turns then finish off with a spatula by hand.
Pour batter into the greased bundt pan.
Bake in the centre of the oven for 40-45 minutes.
Check to see if golden and risen, use a toothpick to see if the cake has set.
Let cool on a rack.
When completely cooled, turn over the bundt pan remove gently.
Dust with powdered sugar before serving.
Notes
*High Altitude Bakers: omit the ¼ teaspoon baking soda. I made this cake with just 2 teaspoons baking powder and it rose beautifully. The sour cream in the cake will also give a little more acidic batter and that will help set the cake also.