Parsnip & lemon loaf cake with poppy seeds

Parsnip & lemon loaf cake with poppy seeds

By
From
Lagom
Serves
8
Photographer
Yuki Sugiura

Parsnip might sound like a peculiar addition to cake, but it’s really no stranger than using carrot and that hardly raises an eyebrow. Parsnip, too, will add sweetness and a wonderfully moist texture. However, what I love the most about this cake are the very subtle, earthy tones that balances out the sweet and sour elements.

Ingredients

Quantity Ingredient
150g caster sugar
250g plain flour
2 teaspoons baking powder
400g parsnips, peeled and grated
2 tablespoons poppy seeds
3 lemons, zested and 2–3 tablespoons of juice
150ml sunflower oil
100g plain yogurt
4 eggs, beaten
150g icing sugar

Method

  1. Preheat the oven to 175°C. Grease and line and 900-g loaf tin with baking parchment.
  2. In a large bowl, mix the sugar, flour and baking powder together. Add the grated parsnips, poppy seeds and lemon zest, then give everything a really good stir. Pour in the sunflower oil, yogurt and eggs and mix well.
  3. Gently pour the batter into the prepared loaf tin and bake for 50–55 minutes until a cake tester comes out clean. Meanwhile, mix enough of the lemon juice with the icing sugar to make a runny icing. Once the cake has cooled, turn it out of the tin and drizzle over the icing. Allow to set a little before cutting into slices.
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