Parsnip and Violet Cake

ALLOTMENT 2 KITCHEN
12Ingredients
50Minutes
670Calories

Ingredients

US|METRIC
  • 175 grams butter (plus extra for greasing)
  • 200 grams caster sugar
  • 100 milliliters violet syrup
  • 3 medium eggs
  • 250 grams self raising flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon powder
  • 250 grams parsnips (peeled and grated)
  • 60 grams pecans (roughly chopped)
  • 1 teaspoon violets (crystallised, ; or Parma Violet Sherbet sweets, lightly crushed)
  • 1 tablespoon violet syrup
  • 300 milliliters double cream
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    NutritionView More

    670Calories
    Sodium13% DV320mg
    Fat65% DV42g
    Protein16% DV8g
    Carbs23% DV69g
    Fiber12% DV3g
    Calories670Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat23g115%
    Trans Fat
    Cholesterol190mg63%
    Sodium320mg13%
    Potassium250mg7%
    Protein8g16%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber3g12%
    Sugars31g62%
    Vitamin A25%
    Vitamin C10%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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