Ingredients
Method
1.Preheat oven to 150°C. Line a 23cm cake tin with baking paper.
2.Sift flour, cocoa, spices, baking powder and baking soda into a large bowl. Stir in brown sugar.
3.Add wet ingredients and mix well, then fold in grated parsnip.
4.Spoon into cake tin. Bake for 1¼ hours or until top springs back when lightly touched and an inserted skewer comes out clean. Remove from tin and cool on a rack.
5.Dust with icing sugar to serve. I made a pattern by cutting paper to the size of the cake, folding it in half again and again to get a thin pointed triangle, then cutting shapes into each side of the triangle. Open out and place on cake before sprinkling.
