parsnip, honey and rosemary cake



  • 3 small parsnips (about 300g)
  • <1/2 cup (100ml) olive oil
  • 1 cup (150g) brown sugar
  • 4 eggs
  • 1 tsp vanilla paste
  • 1/2 cup (75g) almond meal
  • 2 tbsp (50g) honey
  • 2 tsp finely chopped fresh rosemary
  • 1 heaped cup (150g) of flour – I used spelt flour but gf should work well too
  • 1 tsp bicarb
  • For the syrup: 4 tbsp (100g) honey and 2 tbsp (40g) water, 1 tbsp finely chopped fresh rosemary


  1. Peel and dice the parsnips and sautee them in a little olive oil, with the lid, on until quite soft
  2. Put the oven onto 180C (fan) and line a loose-bottomed cake tin with baking paper
  3. In a large bowl, beat together the olive oil and brown sugar
  4. Once the parsnips are cooked, mash them well and then stir into the oil and sugar mixture
  5. Add the eggs one at a time, beating well between each one.
  6. Add the almond meal, honey, rosemary and vanilla paste and stir through
  7. Sift in the flour and bicarb – fold in gently
  8. Pour into the cake tin, tap to level out the mix and bake for about 45 minutes – a skewer won’t come out completely clean as the cake is so moist
  9. Whilst the cake is cooking, in a small pan combine all the ingredients for the syrup – warm it gently until it just starts to steam and then turn the heat off and leave to infuse
  10. When the cake has cooled for about 10 minutes, make some holes in the top with a skewer and spoon over the honey syrup
  11. Left to stand for another 20 minutes before removing from the tin

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