Parsnip lemon and walnut cake recipe

Parsnip Lemon and Walnut Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a unique and delicious dessert? Look no further than this Parsnip Lemon and Walnut Cake recipe. This delightful treat combines the earthy sweetness of parsnips with the refreshing tang of lemon, all topped off with the rich crunch of walnuts. With just the right balance of flavors and textures, this cake is sure to impress your family and friends. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and guarantees a mouthwatering result.

Keywords: Parsnip, Lemon, Walnut, Cake, Recipe

Parsnip lemon and walnut cake recipe details

Parsnip lemon and walnut cake recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

350 g	parsnips, approximately
2 large	eggs, beaten
125 ml	sunflower oil or corn oil
250 g	caster sugar
1 large	lemon, zest only
1 tsp	vanilla extract
375 g	self-raising flour
½ tsp	cinnamon
½ tsp	salt
60 g	walnuts, coarsely chopped
	icing sugar, to dust if wished

Instructions

Grease and line an 8-inch, 20 cm square cake tin or a 9-inch, 22 cm round cake tin. Preheat the oven to Gas Mark 4, 180ºC, 350ºF.

Peel and trim the parsnips and grate on a cheese grater to produce 250 g of usable ingredient, or process in a food processor.

Whisk the eggs in a large bowl. Add the oil, sugar, lemon and vanilla and whisk together. Add the grated parsnip and whisk again. Set aside.

Sift the flour, cinnamon and salt into a fresh bowl. Make a well in the centre and pour in the parsnip mixture. Beat together to a rough batter and stir in the walnuts. Do not overmix. Pour the mixture into the tin and bake for at least 1 hour, up to 80 minutes, until the cake is well risen, set and golden brown on top. Check with a skewer if done.

Allow to cool in the tin for about 10 minutes and then turn out onto a wire rack to finish cooling.

Either dust with icing sugar to serve or apply a cream cheese or alternate topping, as with carrot cakes.

Serves 8-10.

Options:
Replace the walnuts with pecans, or use a mixture of seedless raisins and either chopped walnuts or pecans.
Replace the lemon zest with the zest of half an orange and use an orange or orange-cream cheese topping to finish.

About this recipe:
I discovered this about a week ago, but then ignored it. A private conversation with another member led to a discussion about parsnips, of all things, and then to a Parsnip and Potato Cake recipe posted several months ago and a mention of this, which prompted me to decide to post it.

Preparation time:
ca. 25 min
Grade of difficulty:
medium
Calories per portion:
n/a