![]() Serve the parsnip loaf topped with fruit compote and a little whipped cream. Top with ice cream that will melt into it and it’s utterly delicious. This cake has a dense pound cake-style texture, so you could even cut slices and grill them on the barbecue! Sound crazy, but it’s sooo good when the sugars char and it gets grill marks. Serve with a big scoop of vanilla ice cream.Įnjoy with a cup of tea or mug of coffee for a tasty snack. Try it served drizzled with vanilla custard. This parsnip loaf cake is delicious served on its own, or you can slice it and serve with a little butter.Įnjoy it at Afternoon Tea for a celebration. I like to dunk them under water and use a vegetable brush to clean them thoroughly.Īs with most cakes, you can beat the wet ingredients really well (and should, to get loads of air into the ingredients), but when you add the dry ingredients you should mix by hand so that air doesn’t get beaten out. Parsnips sometimes get dirt stuck in little crevices. If your parsnips are organic, you don’t need to peel them, but be sure to clean them really well. They’re a bit harder to grate, but it’s still totally possible. This recipe is great for using up older parsnips that are a bit bendy and old. Grater (I use a regular cheese grater to grate the parsnips)Įlectric mixer (or beat/whisk vigorously by hand) Milk - to add extra moisture to the batter. To make it eggless, use a flax egg (for each egg, dissolve 1 tablespoon flax meal in 2 tablespoons of water and leave to sit for 5 minutes).įlour - use all-purpose (aka plain flour).īaking powder - to help the cake rise and get beautifully fluffy. I use regular granulated white sugar.Įggs - to help bind the cake. Sugar - to sweeten the cake and add to the structure. You could use margarine, but butter really shines through in this recipe. They add a lovely moisture and nutty sweet flavor to this cake.īutter - butter adds a lovely richness to the parsnip bread. Parsnip - You know, those root vegetables that look a bit like white carrots. We were quite restrained and didn’t finish it for four days, but it still tasted perfectly fresh and didn’t dry out. This recipe is a great way to use up leftover parsnips. Nobody will guess that there’s parsnip in it! It’s a budget-friendly cake with simple ingredients. The flavor of the parsnip fades way, but really does make it moist. This parsnip bread is moist, rich and utterly divine. This parsnip loaf recipe was originally posted on 29 April 2013 and republished on with new images and text. I love using it in cakes, so I added parsnip to this Madeira-style cake. It also means the cake is moist and lasts for ages without drying out. I adore parsnip in cakes as it brings a beautifully sweet nutty flavour. The texture of the parsnip fades in the moist and fluffy cake, leaving behind a wonderful moisture and deep, sweet flavor. This Parsnip Loaf Cake is super quick and easy to make, and tastes absolutely incredible. ![]() Adding parsnip to a cake should be as common as adding carrot. ![]() I know, you’re thinking parsnip? In a loaf cake? Trust me, you’ll love it. The parsnip gives it a subtly nutty sweetness and moisture and it's very simple to make in 1 bowl. This Parsnip Loaf Cake is a tasty, easy vegetable cake recipe.
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