RecipesBaking And Sweets

Wholemeal Parsnip, White Chocolate and Cinnamon Bundt Cake Recipe

A deliciously wholesome cake from Gourmet Glow

Wholemeal Parsnip, White Chocolate and Cinnamon Bundt Cake Recipe
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Ingredients

For the cake
  • 150g Sugar
  • 170ml Vegetable Oil
  • 3 Large Eggs
  • 70ml Yoghurt
  • 4 tsp Ground Cinnamon
  • 1 tsp Steenbergs organic Fairtrade Vanilla Extract
  • 100g White Chocolate, chopped
  • 300g Parsnip/Carrot/Sweet Potato, grated
  • 250g Wholemeal/Spelt Flour
  • 2 tsp Baking Powder
  • ½ tsp Bicarbonate Soda
  • Pinch Salt
For the glaze
  • 120g Cream Cheese
  • 180g Icing Sugar
  • 30g Maple syrup

Chef tip from Gourmet Glow: Try substituting the parsnip for a different root vegetable such as carrot or sweet potato.

Method

01
Preheat oven 180C. Grease a Bundt tin and set aside.
02
Beat the sugar, vegetable oil and eggs until combined. Add the yogurt, cinnamon and vanilla and beat again.
03
Fold in the White Chocolate and Parsnip then add the flour, baking powder and bicarbonate soda and gently fold in until just combined.
04
Pour into the prepared tin and bake for 40 minutes or until a skewer comes out clean. Leave to cool completely.
05
Meanwhile make the glaze. Beat all the ingredients together until smooth and glossy. Glaze the cake when cold.