Parsnip, Lemon And Walnut Cake - cooking recipe

Ingredients

320 -350 g parsnips
2 eggs
125 ml sunflower oil, plus extra
sunflower oil, for greasing
250 g caster sugar
1 large lemon, zest of (finely grated)
1 teaspoon vanilla extract
375 g self-raising flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
60 g walnut pieces, chopped
icing sugar, for dusting

Preparation

Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180\u00b0C/Gas 4.
Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.
In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside.
Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter.
Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.