Apple and Parsnip Cake
A delicious spiced apple and parsnip cake, perfect for a cosy winter's day. The parsnips bring an earthiness, the apple brings a sweetness and a moistness and the walnuts and spices add a delicious touch. This is a perfect afternoon treat cake.
Equipment
- Greaseproof Paper
- Grater
Ingredients
- 170 grams light brown sugar
- 170 grams Stork or unsalted butter
- 200 grams self raising flour
- 3 medium eggs
- 150 grams grated parsnip
- 100 grams grated apple
- 50 grams chopped walnuts
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon ground mixed spice
Instructions
- Preheat the oven to 175ºC. Grease a 2lb loaf tin and line with greaseproof paper.
- In the mixing bowl of a stand mixer (or large bowl, if you don't have a stand mixer), cream together the Stork and sugar until light and fluffy.
- Crack the eggs in another bowl or jug and add them to the mix, one by one. Mix until well incorporated.
- Add the flour, cinnamon, nutmeg and mixed spice and mix until just incorporated - don't overmix.
- Grate the parsnips and apple. You will need about 2 medium parsnips and 1 apple, so don't worry if the quantities are out a little - it won't matter, and it's best not to waste food! Add them to the cake mix, together with the walnuts.
- Bake the cake for 45-50 minutes, checking after 35 minutes to make sure it's not too brown on top. If it starts to brown too much, pop some foil over the top of it to protect it. You'll know when the cake is cooked as a skewer will come out clean. As every oven is different, baking times can vary.
- When the cake is cooked, remove from the oven and leave to cool in its tin for 5-10 minutes. Turn out from the tin and leave to cool completely on a wire rack.