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    • 140g Natvia granulated sweetener
    • 300g self-raising flour
    • 1tsp floor turmeric
    • 2tsp floor allspice
    • 225g parsnips, grated
    • 125g carrots, grated
    • Zest three oranges, plus 2tbsp juice
    • 2tbsp poppy seeds
    • 100g low-fat pure yogurt
    • 150ml sunflower oil
    • four eggs, flippantly overwhelmed
    • 40g dried dates, chopped
    • 25g pistachios, crushed
    • 2tsp icing sugar, sifted


  1. Warmth the oven to 180°C/fan 160°C/gasoline four. Line a 20x30cm baking tin with non-stick baking paper.
  2. In a bowl, mix the sweetener, flour and spices. Stir within the parsnips, carrots, orange zest and seeds.
  3. In a separate small bowl, mix the yogurt, oil, orange juice and eggs, then stir into the cake combination. Pour into the ready tin and sprinkle over the dates. Bake for 45–50 min till golden brown and agency to the touch.
  4. Depart to chill fully within the tin, then end up. Sprinkle with the pistachios and icing sugar earlier than slicing into 18 squares.