Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories559.7 kcal (28%)
Total Fat30.7 g (44%)
Carbs67.1 g (26%)
Sugars39 g (43%)
Protein5.8 g (12%)
Sodium324.6 mg (16%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the cake
250gmargarine
or softened butter
300gcaster sugar
150ggolden syrup
250ggluten-free flour
or standard self-raising
1 scant tspbicarbonate of soda
12 tspground ginger
100gground almonds
250gparsnips
peeled, finely grated
4eggs
medium
For the topping
Instructions
Step 1
Preheat the oven to 180"C (160*C fan/gas
Step 2
mark 4). Line a 23cm/9in springform tin with
Step 3
baking paper, using double for the sides
Step 4
2. Stir the margarine, caster sugar and
Step 5
golden syrup in a pan over a medium heat,
Step 6
Reducing the temperature if it boils. When
Step 7
all the sugar has dissolved, remove and cool.
Step 8
3. Put the flour, bicarbonate of soda, ground
Step 9
ginger and ground almonds into a bowl. Mix,
Step 10
then add the grated parsnip and stir well
Step 11
4. Whisk the eggs into the syrup mixture,
Step 12
then tip into the parsnip mixture and stirwell
Step 13
5. Pour the mixture into the lined tin. Bake
Step 14
for 45 minutes or until risen and golden and
Step 15
askewer comes out clean. Leave to cool.
Step 16
6. For the topping, finely chop the stem
Step 17
ginger and divide into two equal portions.
Step 18
7. Using an electric mixer, beat the butter,
Step 19
icing sugar and ground ginger until light and
Step 20
fluffy. Add the cream cheese and the stem
Step 21
ginger syrup and mix. Gently stir in half of
Step 22
the chopped stem ginger.
Step 23
8. Roughly spread on top of the cake and
Step 24
scatter over the remaining stem ginger.
Notes
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