Sunday, 27 October 2013

Sweet Parsnip Loaf

Ditch the carrot cake and try a different root vegetable, parsnips, to make this sweet loaf

Let's talk about parsnips.  They kind of look like carrots but are a creamy white colour.  They are amazing with a roast chicken and are delicious in a stew.  Did you know they are an excellent source of fibre and contain all kinds of things that are good for us like potassium, iron, calcium and manganese?  On top of all this the humble parsnip also contains vitamins C, E and K!

So what to do with them?  Well it's that time of the year when I want to bake so let's stick them in a cake!

Preheat oven to 160C (fan oven - around 180 for non fan oven but you don't want it to be too hot)

Add the flour, sugar, ginger and cinnamon to a bowl and mix.




Peel and grate the parsnips.  They are a little tricky to grate so you might want to have a little more parsnip to hand than the recipe calls for and weigh the grated amount.

Mix the grated parsnip and orange zest into the dry ingredients.




Add the eggs and olive oil, stir until everything is combined then add the orange juice bit by bit.  You want the mixture to be slightly sloppy but no too runny which is why it's best to add the orange juice bit by bit.

I put a sheet of baking paper in the loaf tin as it makes it easy to pull the loaf out when it's baked.




Bake until you can insert a skewer to the middle of the loaf and it comes out clean.  It took about 1 1/2 hours for me but this will vary depending on the type and size of tin you use plus your oven.  Let it cool for about 15 minutes in the tin and then finish cooling on a wire rack.




I have left my loaf plain but you can sieve some icing sugar on top or a cream cheese frosting which would be delicious!


Use parsnips instead of carrots to make this delicious sweet and slightly earthy loaf


Ingredients
250g self raising flour
175g light brown sugar
350g parsnips, grated
2 tablespoons orange zest
3 medium eggs
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 oz olive oil
juice of 1 large orange

7 comments:

  1. This unusual cake looks good and very healthy-will try making it.

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    Replies
    1. It's very tasty! You can't taste the parsnip too much, it just gives it a rich flavour like carrot does in carrot cake! I'd love to hear what you think if you make it!

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  2. It is not healthy anymore when you have 1 to 2 cups of sugar.

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  3. Too much sugar it is not healthy anymore

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    Replies
    1. Hi! Thanks for your feedback - I've not mentioned anywhere that I can see that this is to be considered a healthy recipe. It does use sugar but then most cakes do!

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  4. If you didn't have self-rising flour do you know what the equivalent reg flour plus baking powder and soda would be?

    ReplyDelete
  5. Hi Victoria - I've had a look and found this link:

    http://www.joyofbaking.com/IngredientSubstitution.html

    It's got LOADS of substitutions for other baking things so hope this helps!

    ReplyDelete

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