Parsnip, orange and ginger loaf

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Nutrition Facts

Amount Per Serving

Calories 411 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 12g

Monounsaturated Fat 5g

Cholesterol 33mg11%

Sodium 77mg3%

Potassium 321mg9%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 29g32%

Protein 5g10%

Vitamin A 93IU2%

Vitamin C 17mg21%

Calcium 76mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Perfect with a cup of tea.

Prep Time20

Cook Time50

Parsnip crisps25

Total Time1 35

Course: Dessert

Cuisine: British

Servings:

Calories: 411kcal

Author: Prudence Wade

Equipment

900 gram loaf tin
mandoline or potato peeler
Bowl

Ingredients

For the parsnip crisps

1 parsnip
1 tsp olive oil
2 tsp maple syrup or honey
pinch of salt

For the cake

160 ml sunflower or vegetable oil plus extra for greasing
160 g light brown sugar
1 orange zest
2 eggs
200 g parsnips grated
210 g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp ground cloves
60 g walnuts roughly chopped, plus extra to decorate

For the glaze

90 g icing sugar
½ orange juice

Method

Preheat the oven to 180°C. Line a baking sheet with baking paper and grease and line a 900-gram loaf pan.
Start by making the parsnip crisps. Use a mandoline or potato peeler to thinly slice the parsnip. Place the peelings on the baking sheet and drizzle with the oil, maple syrup or honey and pinch of salt. Toss them with your hands to make sure all the pieces are coated and lay them out evenly so they don’t overlap. Bake for 15–20 minutes, turning once halfway through. Keep a close eye on them, as they can catch quite easily. Remove from the oven and set aside to cool.
For the cake, mix together the oil, sugar and orange zest in a bowl. Beat in the eggs and stir until smooth, then carefully mix in the grated parsnips.
In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, ground ginger and cloves. Add to the wet ingredients and mix gently until just combined. Now stir in the chopped walnuts.
Pour the batter into the loaf pan and bake for 45–50 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. To make the glaze, mix the icing sugar and orange juice in a small bowl until smooth. You want it to be a thick but pourable consistency. Add a little more icing sugar if it’s too thin or a bit more orange juice if it’s too thick.
Once the cake is completely cool, pour the glaze on top, letting it drip down the sides. Top with the parsnip crisps and extra chopped walnuts before serving.

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