Prep 20 mins
Cook 1 hr 20 mins
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
- 320 -350 g parsnips
- 2 eggs
- 125 ml sunflower oil, plus extra
- sunflower oil, for greasing
- 250 g caster sugar
- 1 large lemon, zest of (finely grated)
- 1 teaspoon vanilla extract
- 375 g self-raising flour
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 60 g walnut pieces, chopped
- icing sugar, for dusting
- 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.