Parsnip, Orange & Ginger Loaf
Benjamina Ebuehi
![](https://www.cuisine.co.nz/wp-content/uploads/2022/06/Cuisine-Magazine-Benjamina-Ebuehi-Recipe-Parsnip-Orange-and-Ginger-Loaf-754x1024.jpg)
Serves
8 - 10Ingredients
FOR THE PARSNIP CRISPS | |
1 parsnip | |
1 teaspoon olive oil | |
2 teaspoons maple syrup or honey | |
pinch of salt | |
FOR THE CAKE | |
160ml (5¼fl oz/⅔ cup) sunflower or vegetable oil, plus extra for greasing | |
160g (5¾oz/¾cup plus 1 tablespoon) light brown sugar | |
zest of 1 orange | |
2 eggs | |
200g (7oz) parsnips, grated | |
210g (7½oz/1½cups) plain (all-purpose) flour | |
1½ teaspoons baking powder | |
½ teaspoon bicarbonate of soda (baking soda) | |
2 teaspoons ground ginger | |
¼ teaspoon ground cloves | |
60g (2¼ oz) walnuts, roughly chopped, plus extra to decorate | |
FOR THE GLAZE | |
90g (3¼oz/⅔ cup) icing (confectioners’) sugar | |
juice of ½ orange |
When it comes to vegetables in cakes, carrots tend to get all the love, but parsnips deserve just as much attention. Sweet and earthy with a subtle woody fragrance, the grated parsnips keep this cake perfectly moist. The parsnip crisps will make more than you need, but they make such a moreish snack I won’t be offended or surprised if none of them actually make it onto the cake.
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Instructions
1. | Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). |
2. | Line a baking sheet with baking paper and grease and line a 900g (2lb) loaf pan. |
3. | Start by making the parsnip crisps. Use a mandoline or potato peeler to thinly slice the parsnip. |
4. | Place the peelings on the baking sheet and drizzle with the oil, maple syrup or honey and pinch of salt. |
5. | Toss them with your hands to make sure all the pieces are coated and lay them out evenly so they don’t overlap. |
6. | Bake for 15–20 minutes, turning once halfway through. Keep a close eye on them, as they can catch quite easily. |
7. | Remove from the oven and set aside to cool. |
8. | For the cake, mix together the oil, sugar and orange zest in a bowl. |
9. | Beat in the eggs and stir until smooth, then carefully mix in the grated parsnips. |
10. | In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, ground ginger and cloves. |
11. | Add to the wet ingredients and mix gently until just combined. Now stir in the chopped walnuts. |
12. | 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. |
13. | Remove from the oven and leave to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. |
14. | To make the glaze, mix the icing sugar and orange juice in a small bowl until smooth. |
15. | 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. |
16. | Once the cake is completely cool, pour the glaze on top, letting it drip down the sides. |
17. | Top with the parsnip crisps and extra chopped walnuts before serving. |
This is an edited extract
from A Good Day to Bake
by Benjamina Ebuehi,
published by Quadrille
Publishing, RRP $45.00.
Available in stores
nationally. Photography
by Laura Edwards.