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Parsnip, Lemon and Walnut Cake
An alternative to Carrot Cake and very similar in concept
Ingredients
| 350 g | parsnips, approximately |
| 2 large | eggs, beaten |
| 125 ml | sunflower oil or corn oil |
| 250 g | caster sugar |
| 1 large | lemon, zest only |
| 1 tsp | vanilla extract |
| 375 g | self-raising flour |
| 1/2 tsp | cinnamon |
| 1/2 tsp | salt |
| 60 g | walnuts, coarsely chopped |
| icing sugar, to dust if wished |
Method
Preparation time: ca. 25 min / Grade of difficulty: medium / Calories per portion: n/a
Grease and line an 8-inch, 20 cm square cake tin or a 9-inch, 22 cm round cake tin. Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Peel and trim the parsnips and grate on a cheese grater to produce 250 g of usable ingredient, or process in a food processor.
Whisk the eggs in a large bowl. Add the oil, sugar, lemon and vanilla and whisk together. Add the grated parsnip and whisk again. Set aside.
Sift the flour, cinnamon and salt into a fresh bowl. Make a well in the centre and pour in the parsnip mixture. Beat together to a rough batter and stir in the walnuts. Do not overmix. Pour the mixture into the tin and bake for at least 1 hour, up to 80 minutes, until the cake is well risen, set and golden brown on top. Check with a skewer if done.
Allow to cool in the tin for about 10 minutes and then turn out onto a wire rack to finish cooling.
Either dust with icing sugar to serve or apply a cream cheese or alternate topping, as with carrot cakes.
Serves 8-10.
Options:
Replace the walnuts with pecans, or use a mixture of seedless raisins and either chopped walnuts or pecans.
Replace the lemon zest with the zest of half an orange and use an orange or orange-cream cheese topping to finish.
About this recipe:
I discovered this about a week ago, but then ignored it. A private conversation with another member led to a discussion about parsnips, of all things, and then to a Parsnip and Potato Cake recipe posted several months ago and a mention of this, which prompted me to decide to post it.
Peel and trim the parsnips and grate on a cheese grater to produce 250 g of usable ingredient, or process in a food processor.
Whisk the eggs in a large bowl. Add the oil, sugar, lemon and vanilla and whisk together. Add the grated parsnip and whisk again. Set aside.
Sift the flour, cinnamon and salt into a fresh bowl. Make a well in the centre and pour in the parsnip mixture. Beat together to a rough batter and stir in the walnuts. Do not overmix. Pour the mixture into the tin and bake for at least 1 hour, up to 80 minutes, until the cake is well risen, set and golden brown on top. Check with a skewer if done.
Allow to cool in the tin for about 10 minutes and then turn out onto a wire rack to finish cooling.
Either dust with icing sugar to serve or apply a cream cheese or alternate topping, as with carrot cakes.
Serves 8-10.
Options:
Replace the walnuts with pecans, or use a mixture of seedless raisins and either chopped walnuts or pecans.
Replace the lemon zest with the zest of half an orange and use an orange or orange-cream cheese topping to finish.
About this recipe:
I discovered this about a week ago, but then ignored it. A private conversation with another member led to a discussion about parsnips, of all things, and then to a Parsnip and Potato Cake recipe posted several months ago and a mention of this, which prompted me to decide to post it.
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Comments by other users
Have made this cake twice now and the recipe is easy to follow. I did have a bit more parsnip and that made the cake texture a bit crumbly but still moist when eating. I also recommend to put some butter icing on as this brought out the flavours of the cake a bit more. All in all a cake I will make again and everybody who tried it liked it a lot as well.
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BiggiJ73
19/10/2011 16:03 o'clock