Parsnip, Lemon And Walnut Cake

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• 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

Recipe

• 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.