Parsnip Cake

Name: Parsnip Cake
Cuisine: British
Ingredients: 15 ml warm water; 1 egg; 70 ml vegetable oil; 100 g soft brown sugar; ¼ teaspoon nutmeg, grated; 125 g icing sugar; ¼ teaspoon bicarbonate of soda; ½ teaspoon cinnamon; 1 clementine, zested and juiced; 90 g self-raising flour; 100 g parsnip, grated; 50 g apple, grated

Preparation info

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

I love parsnips roasted with a honey glaze as a side dish for Sunday dinner, but if you have a couple left over, the sweet and nutty taste of parsnip is perfect for baking.

Ingredients

For the loaf

100 g soft brown sugar
1 egg
70 ml

Europe
United Kingdom
Cake
Leftovers
Side dish
Dinner
Vegetarian
Scotland

Method

Preheat your oven to 150°C/300°F.

Cream your brown sugar and egg together before slowly whisking in the vegetable oil.

Grate your parsnip and apple and add to the bowl along with the juice and zest of a clementine.

Sieve in your flour, bicarbonate of soda, cinna