Gosh, this is really, really, REALLY good!
On a lacklustre Sunday afternoon, I can highly recommend this parsnip cake recipe. I’m not a great baker of cakes but this came out of my stone-age gas oven looking amazing. All praise goes to Rachel de Thample who created it for Able & Cole (the organic veg box delivery people). Very moist and sticky, due to the olive oil instead of butter and a good lashing of honey in the mix. I didn’t have any ground ginger, and I have to say I think it’s pretty delicious without it. I compensated with a bit more cinnamon and also used 2 limes instead of 1 lemon (because that’s all I had). I sandwiched mine together with extra thick double cream, which I think is all it needs. It’s plenty sweet enough without the butter icing. The vast quantity of grated parsnip adds a surprisingly soft, fluffy texture. It doesn’t taste at all ‘vegetably’ or puritanical yet, with all that veg, you can almost get away with believing that it’s good for you. Almost.
In a nutshell: Pre-heat the oven, gas 4. Stir 4 peeled and grated parsnips into the juice and zest of 2 limes, to stop them discolouring. Mix together 250g plain flour, 250g caster sugar, 1/2 tsp bicarbonate of soda, 1 tbsp baking powder, 1 tbsp ground cinnamon, 1 tsp ground ginger (if you have it). Stir the parsnips in.
In a separate bowl, dissolve 100g runny honey with 100ml hot water, add 125ml olive oil and 3 eggs and whisk together. Gently fold this into the dry parsnip mix then pour into 2 lined sandwich tins.
Bake in the middle of your oven for about 25 minutes (test with a skewer). Let cool before removing from the tins. Fill with thick cream or butter icing.
More cake, Vicar?