Parsnip Cake

Parsnip Cake


15 mins 


60 mins 


As seen on Channel 4. Yes you heard it correctly... Who knew that your leftover parsnips could be turned into such a delicious desert.


  • 3 large eggs
  • 1 cup soft brown sugar
  • 1 cup olive oil
  • 2 medium parsnips peeled and grated
  • 2 tbsp orange squash
  • 1/2 cup gluten-free plain flour
  • 1/2 cup polenta
  • 1 tsp gluten-free baking powder
  • pinch cinnamon
  • 1.5 tbsp orange squash
  • 125 g icing sugar
  • Peelings from parsnips
  • 1 tsp olive oil
  • icing sugar
  • handful toasted pistachios


  1. Preheat the oven to 175°C (or 160°C for fan ovens). Grease a 10 inch Bundt tin or grease and line a 25cm round tin. You can even make cupcakes from the same mix.

  2. Beat the eggs and sugar with an electric whisk for 3-4 minutes until doubled in volume. This is an important step to get air into the mixture. Slowly add the olive oil whilst still whisking, followed by the orange squash.

  3. Add the gluten-free flour, fine polenta, parsnips, baking powder and cinnamon and beat with an electric whisk until well combined.

  4. Pour into your chosen tin and bake for 1 hour. It is done when a skewer inserted into the middle of the cake comes out clean. Leave to cool and remove from tin.

  5. To make the sweet parsnip crisps, toss the parsnip peelings with oil until lightly coated and place on a tray. Bake at 160°C tossing once or twice until crisp, around 10 minutes. Shake over a little icing sugar and leave to cool.

  6. To decorate, mix the orange squash with the icing sugar until you have a thick spooning consistency. Pour or spread the icing over the cake. Further garnish with a handful of toasted nuts and the parsnip crisps.