Parsnip, Lemon and Walnut with Lemon drizzle

 

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 180°C/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.

 

6.    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.

 

7.     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.

 

 

Icing

 

·         4oz (125g) of granulated sugar

 

·         2fl oz (60ml) of lemon juice

 

 

1.    Combine the granulated sugar lemon juice, without letting the sugar dissolve.

 

2.    Pour the sugar mixture over the top of one of the hot cakes.