Parsnip Cranberry Cakes

What do you do at Christmas time when you have left over parsnips and clementines?  You peel and grate and squeeze them into delicious little cakes of course! :)

Parsnip Cranberry Cakes

Ingredients

75ml olive oil
1/2 cup sugar
2 eggs
2 clementines - zest and juice
1/2 tsp ground cinnamon
1-3/4 cups plain white flour
1 tsp bicarbonate of soda
1/4 tsp baking powder
1/2 tsp salt
3 large parsnips - grated (approx. 1 mug full)
Handful chopped pecans
Handful cranberries
Honey


Pre-heat oven to 180 degrees C.

Whisk olive oil, sugar, eggs, cinnamon, clementine zest and juice together until light and fluffy.

Sieve in flour, bicarb, baking soda and salt.  Gently fold through.

Carefully swirl in the parsnips, pecans and cranberries.  Don't overmix.

Divide between baking cases.

Bake for 30mins, until skewer comes out clean.  Finish with a drizzle of honey.

Store in airtight container for 2-3 days, if you don't eat them all at once!  Delicious with a bit of butter and a cuppa!

Enjoy!

Caryl ♥