making mini cakes with raw vegetables - will they cook enough?
Hi - I'm making a parsnip cake (ottolenghi's) which, like some carrot cakes, uses shredded raw parsnip. A large cake cooks for about an hour. I was thinking of making these as mini cakes (using a mini cupcake pan) for a party but I'm worried that the veg won't soften and sweeten in the time it takes to bake the smaller cakes. Anyone know?