Parsnip, Lemon And Walnut Cake Recipe

Name: Parsnip, Lemon And Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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.

948

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 320 -350 g parsnips, 2 eggs, 125 ml sunflower oil, plus extra, sunflower oil, for greasing, and more.

Yes, Parsnip, Lemon And Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parsnip, Lemon And Walnut Cake

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