Parsnip, lemon and walnut cake

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By: Jenni Muir

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This recipe is classed as intermediate

Rating 3.43 / 5 (37 votes)

Prep time:
20 min, plus cooling time
Cook time:
1 hr 20 min
Serves:
8-10

You've heard of carrot cake - now experience the sweet spiciness parsnips bring to old-fashioned British baking

Method

1. 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.

2. Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.

3. 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.

4. 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.

5. 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.

6. 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.

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Latest Comment

 

Very nice - an unusual twist on a carrot cake, and a good talking point! Used a 10 inch square tin, seemed to do the trick.

AlexM32790 AlexM32790  Posted 03 May 2011 9:04 PM
 

This recipe looks great but there is not a lot of point in leaving out the tin size because this will affect the result.

SandieR80500 SandieR80500  Posted 24 Jun 2009 11:12 PM
 

On the contrary we find this a great cake. Cook for 1 hour at 170 in a fan oven. Light crumbly and testy

AlanB1266 AlanB1266  Posted 02 May 2009 4:06 PM
 

I found the cake dry, heavy and cloying. The ingredients seem out of proportion with too little fat/liquid. Could you please confirm there is not a printing error on this recipe. Thanks.

LouiseH63629 LouiseH63629 Posted 04 Mar 2009 9:24 AM