And here is another healthy cake recipe: Parsnip might be the “new” carrot when it comes to baking. This cake stays beautifully moist even after a few days in the fridge, but most of the time it doesn’t last that long.

Parsnip, pear and almond cake (makes one loaf)

1 cup brown sugar
1 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon, ground
1 tsp ginger, ground
a pinch of salt
1 tsp vanilla essence
3/4 cup butter, softened
4 eggs
1 1/2 cups parsnips, grated
1 cup pear, cored, quartered and thinly sliced
1/2 cup almond flakes or slivers

Preheat the oven to 350 degrees. Mix all the dry ingredients in a large bowl, then add the vanilla essence, butter and eggs and mix with an electric mixer on high until well combined. Stir through the parsnip, pear and almonds. Pour the batter in a loaf tin lined with baking paper and bake for about 50 minutes or until an inserted wooden toothpick comes out clean. Serve with a dollop of sour or whipped cream.