Begin by pre-heating your oven to 170°c gas mark 3.5.
Finely grate the parsnips and mix with 25g sugar, lemon juice and zest, set aside.
Put the almonds, oats & cocoa nibs together in a small bowl and set aside.
Whisk the eggs and 300g sugar to a ribbon consistency (see our video to see exactly what this should look like), slowly add your oil in a drizzle – this will ensure the mixture combines and doesn’t curdle / split.
Combine the ground cardamom, salt and Homepride flour and add slowly to the table top mixer.
Once fully incorporated add the parsnip mixture and fold in gently.
Line your chosen tin and then fill it halfway up, as it will rise.
Bake at 170˚c for about 35-45 minutes – until the mix is cooked in the middle, test this by putting a sharp knife into the middle of the cake tin, it should come out clean with no mix attached to it.
