Ginger and parsnip tray cake

Tags: cake, bread
Created: 2020/05/22
. Makes 16 small pieces. 7 steps
150g coconut oil or butter   blitz in food processor until well-combined Grease and line a square 20cm baking tin. Spoon in, spreading to the sides. Dot with stem ginger and press in lightly. Bake in moderately hot oven 40-45 minutes or until slightly risen and golden brown Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Cut into 16 squares and serve warm or cold.
3 large eggs
50g soft pitted dates
4 teaspoons ground ginger
1 teaspoon ground cardamom or cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
250g parsnips peeled, coarsely grated   add and blitz again on pulse, until the mixture comes together and forms a soft batter
100mg wholemeal plain flour
2 teaspoons baking powder
30g stem ginger drain, cut into 16 chunks