Sunday, 5 March 2017

Parsnip and clementine squares. By Nadiya Hussain.

A twist on carrot cake. Delicious!
Makes 15

For the cake
175g dark muscovado sugar
175ml vegetable oil
3 medium eggs, lightly beaten
140g parsnips, peeled and grated
1 clementine, just the peel, thinly sliced
175g self-raising flour, sieved
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg

For the icing
175g icing sugar

1 Preheat the oven to 160C fan.
Line and grease the base and sides of an 18cm square cake tin.
2 Place the sugar, oil and eggs in a bowl and mix well.
Add the parsnips and clementine peel and incorporate.
Fold through the flour, bicarbonate of soda, cinnamon and nutmeg.
3 Pour the mixture into the tin and bake for 40-45 minutes.
4 Leave to cool in the tin for 15 minutes.
Take out and cool completely.
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