By the Dart • Food & Drink


1. Heat the oven to 170C/GM 3. Line a large loaf tin with baking parchment.


2. Whisk the oil, sugar, parsnip and eggs together until smooth.


3. sift together the flour, baking powder and spice and fold into the parsnip mixture with the walnuts and lemon zest. turn into the prepared tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean.


4. Make a syrup with the juice from the zested lemon and 2tbsp caster sugar by melting together over a gentle heat. When the sugar has dissolved, stick a skewer into the top of the cooked cake all over and spoon over the lemon syrup. Cool in the tin so the syrup makes the cake


good and sticky. Spiced Butternut Squash Cake with Coconut


• 275g plain flour sifted with 1tsp baking powder


• 200g light brown muscavado sugar


• 275g grated butternut squash • 2tsp ground mixed spice • 80g desiccated coconut • 2500ml sunflower oil


• 4 eggs


1. Heat the oven to 190C/Gas 5. Line a loose bottomed cake tin with baking parchment – the tin want to be about 24cm in diameter but if you haven’t got one that big, use a smaller one, the cake will just take longer to cook.


2. Mix everything together and put it in the tin, spreading it out to the edges with a spatula.


3. Put the cake in the oven for 60 minutes until a skewer comes out clean and the cake is firm and golden brown.


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FOOD COOKED T O PER F E C TION


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St. Saviours Square, Church Close, Dartmouth TQ6 9DJ 01803 832224 | 01803 832285 | www.spicebazaar.co.uk


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