- 2 1/4 cups self-rising whole-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- generous 1/2 cup soya margarine
- generous 1/2 cup soft light brown sugar
- 1/4 cup walnuts, chopped
- 9 oz. parsnips, coarsely grated
- 1 banana, mashed
- finely grated rind and juice of 1 orange
- Preheat the oven to 350 degrees. Lightly grease the base of a 2lb loaf tin with some soya margarine. Line the tin with a piece of baking parchment.
- Sift the self-rising flour, baking powder, cinnamon and nutmeg into a large mixing bowl. Mix the ingredients together until thoroughly combined.
- Gently melt the margarine in a pan. Add the sugar and stir until completely dissolved. Make a well in the flour mixture, then add the melted margarine and sugar, mixing to combine.
- Add the parsnips, banana, walnuts, the orange rind and juice to the bowl. Stir until the ingredients are thoroughly mixed. Spoon the mixture into the prepared tin and level the top with the back of a spoon.
- Bake in the oven for 45-50 minutes until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool slightly before removing from the tin, then transfer to a wire rack to cool completely.
* This cake goes really well with cashew nut cream or coconut ice cream.
Yields 10 servings
Nutrition Per Serving: 282 Calories, 5g Protein, 40.3g Carbohydrates of which 22.9g are sugars, 11.9g Fat of which 4.9g are saturated, 2mg Cholesterol, 30mg Calcium, 3.5g Fiber, 108mg Sodium.