Parsnip Cake

INGREDIENTS

ungrouped

• 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

For the icing

• 1.5 tbsp orange squash
• 125 g icing sugar

For sweet parsnip crisps

• Peelings from parsnips
• 1 tsp olive oil
• icing sugar

To garnish

• handful toasted pistachios