Parsnip, Lemon And Walnut Cake

1. 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 180u00b0C/Gas 4.

2. 2

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

3. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.