PARSNIP, LEMON AND WALNUT CAKE
by Jenni Muir You've heard of carrot cake - now experience the sweet spiciness parsnips bring to old-fashioned British baking. 20 minutes plus cooling time for preparation
Provided by sugarrushkid
Categories Dessert
Time 1h40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180°C/Gas 4.
- Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.
- In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside.
- Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter.
- Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.
Nutrition Facts : Calories 504.9, Fat 20.2, SaturatedFat 2.7, Cholesterol 46.5, Sodium 763, Carbohydrate 74.5, Fiber 3.8, Sugar 33.5, Protein 7.8
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