Parsnip Loaf Cake
User Reviews
5
Parsnip Loaf Cake
Description
Parsnip Loaf Cake features grated parsnips folded into a batter made of creamed butter and sugar, eggs, flour, and baking powder with milk to balance the texture. The grated root vegetable disperses moisture evenly through the cake, resulting in a loaf that is both tender and slightly dense without feeling heavy. The baking process forms a gentle golden crust around a moist interior.
The subtle earthiness of parsnips complements the sweetness of the sugar and richness of butter, creating a nuanced flavor profile. The cake is baked in a lined loaf pan to ensure easy release and even browning. Cooling it first in the pan prevents breaking, while finishing it on a rack allows it to firm before serving.
This loaf cake serves well as a quiet snack alongside tea or coffee, or as a lighter dessert option. Its subtle flavors also make it suitable for accompaniment with spreads like butter or mild cheeses. Because it retains moisture well, it keeps fresh when covered for several days, making it a handy make-ahead treat.
Following the recipe's guidance to cover the cake if it browns too quickly helps maintain a uniform crust without burning. The cake's shelf life of up to four days when kept covered suggests storing it at room temperature is sufficient.
Ingredients
- 6 oz parsnip approx. 125g (about two
- ¾ cup butter at room temperature, unsalted, 170g
- ¾ cup sugar 170g
- 3 egg
- 1 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons milk
Instructions
- Preheat the oven to 340°F / 170°C. 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 108mg | 36% |
| Sodium | 182mg | 8% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
