A wholesome tasting cake. The parsnip tastes even better than carrot cake. I was a teeny bit short on parsnip after trimming and grating so I added one grated apple. I didn’t have any sunflower oil so I used a whopping 200g of butter. I also squeezed a little of the juice from the orange into the cake mix. I used a big cake tin and served with Greek yoghurt and fresh red currants instead of the cream cheese topping.
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