Page 24 - PowerPoint Presentation

Ginger and Parsnip

Cake

Ingredients Method

250g Self-raising white flour Preheat the oven to 180C (fan 170C, gas
mark 4) then grease and line the bottom
1 teaspoon Baking powder of a cake tin.

Sift the flour into a bowl, stir through
1 teaspoon Bicarbonate of soda
the baking powder, bicarbonate, salt,
ground ginger.
A pinch of Salt
In another bowl mix together the eggs,
3 teaspoons Ginger (ground) parsnips, extract, sugar, butter, syrup
and stem ginger. Pour onto the flour
A pinch of nutmeg (ground) mixture and fold in well but don’t over
mix.
175g sugar
Bake in the pre-heated oven for 50
minutes until springy to the touch and
2 teaspoon stem ginger syrup
coming away from the tin. Leave in the
tin for a few minutes before turning out
2 stem ginger (finely chopped)
onto a cooling rack to cool.

3 Eggs (free range)

2 large Parsnips peeled and finely
grated

1 teaspoon Vanilla extract

125g Butter (salted)

Chocolate chips (optional)