Parsnip and Lemon Cake

Parsnip seems to be a rather divisive fellow, with as much condemnation as there is commendation for this pointy pabulum. Personally I love a good parsnip, although admit I rarely find use for them on my baking adventures. However this will most certainly change in the future, for after trying out this delightful recipe I believe the parsnip is as delicious in a cake as its more classic cousin, the carrot.

Even if you find parsnips unpalatable I implore you to still give this one a go. The parsnips add a mild nuttiness, not to mention giving the finished cake a near irresistibly moreish crumb. The parsnips though are only one chapter of this titillating tale. Sweet yet spiky lemons and plump sultanas more than play their part, as well as rich black tea, warm spicing and deep, dark brown sugar. To cut this story short, it is an absolutely fantastic cake, using relatively everyday, yet no less spectacular ingredients. Go and make it right now!

Prep time: 25 Minutes
Baking time: 50-55 Minutes
185g Unsalted Butter (Softened)
185g Soft Dark Brown Sugar
3 Large Eggs
The zest of 1 Lemon
1/2tsp Ground Ginger
1/2tsp Ground Nutmeg
1tsp Ground Cinnamon
200g Plain Flour
1tsp Baking Powder
1.5tbsp Tea (Black and Cold)
250g Sultanas
300g Parsnips (Grated)

For the syrup glaze
The juice of half a Lemon
3tbsp Golden Syrup

Let us begin you and I. Preheat the oven to 180C/350F/Gas 4, grease a 23cm springform tin and line the base with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Add the zest and spices, then sift in half of the flour. Mix to combine, add the tea, then add the rest of the flour, along with the baking powder and mix to a smooth consistent batter. Fold through the sultanas, followed by the parsnips until you are left with a heavy, heady mixture. Spoon the mixture into your prepared tin, smooth to the edges and bake in the centre of the oven for 50-55 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.

When you are happy the cake is baked remove it from the oven, leave in the tin for 15 minutes, then carefully remove and place on a wire rack. Warm, then mix together the lemon juice and golden syrup, then brush generously all over the top. Leave to cool and the cake is finished. Well done you!