Parsnip Loaf Cake

parsniploafcake This Parsnip Loaf Cake is a tasty, easy vegetable cake recipe. The parsnip gives it a subtly nutty sweetness and moisture.

6 oz parsnip (~ 2 medium) (125 g)
¾ cup unsalted butter, at room temperature (170 g)
¾ cup Monk Fruit Sweetener with Erythritol (Granular) (170 g)
3 eggs
1⅔ cups all-purpose flour, unbleached
2 tsp. baking powder
3 Tbsp. milk

Preheat the oven to 340°F (170°C/150°C fan, Gas Mark 3). Grease a loaf pan and line with baking parchment.

Peel and grate the raw parsnip and set aside.

In a large bowl, cream the butter and sugar together with an electric mixer (or vigorously by hand) until light and fluffy.

And the eggs one at a time and beat each one in well.

Mix in the parsnip and then sift in the flour and baking powder and combine. Add the milk and gently stir to combine.

Pour the mixture into the prepared loaf pan and bake for 60 minutes or until an inserted skewer comes out clean. If the cake is browning too quickly, cover it with foil loosely.

Cool the cake in the pan for 15 minutes and then remove from the tin and allow to cool completely.

This cake lasts well, covered, for up to four days.

Makes 8 servings.

Cook's Notes:

This recipe is great for using up older parsnips that are a bit bendy and old. They’re a bit harder to grate, but it’s still totally possible.
If your parsnips are organic, you don’t need to peel them, but be sure to clean them really well. Parsnips sometimes get dirt stuck in little crevices. I like to dunk them under water and use a vegetable brush to clean them thoroughly.
As with most cakes, you can beat the wet ingredients really well (and should, to get loads of air into the ingredients), but when you add the dry ingredients you should mix by hand so that air doesn’t get beaten out.
Serving Suggestions: This parsnip loaf cake is delicious served on its own, or you can slice it and serve with a little butter.