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Parsnip cake



250g Parsnip
200g Stoned Dates
100g Margarine
1 tsp Vanilla Essence
1 tsp Bicarbonate of Soda
1 tsp Cinnamon
300g Self Raising Flour
2 Bananas (pureed)
Optional - Syrup (Rice/Barley…) 150 ml if you want a sweeter cake.


Pre-heat Oven at 170C
Chop dates roughly and put them in a saucepan, cover them with water and leave until the dates start to dissolve, then add Vanilla Essence, Margarine, Pureed Bananas (and Syrup), and Cinnamon. Take off the heat once margarine has melted.
Peel and chop Parsnip then boil it until tender. Take Parsnip out of water and blend (or mash). Add date mixture to Parsnip and blend again (or mix thoroughly).
Sift Flour and Bicarbonate of Soda. Mix well. Add little by little to Parsnip mix, add water if the mixture is too dry. When finished, whisk.
The mixture should be dropping (not runny or dry).
Put mixture into a cake tin.
Put into a preheated oven for about 1 hour. Check after 30 minutes as ovens vary.
The outside should be crusty and the inside moist.


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