Parsnip, Lemon and Rapeseed Oil Cake

Recipe By: Dan Gibbons

Location: Origin's Shrewsbury 


This is a fantastic cake that blends parsnips and lemon together for a sweet spiciness, with a fantastic addition of rapeseed oil. 


375 g parsnips, grated

1 lemon

350 g golden caster sugar

250 g self raising flour

1 teaspoons baking powder

2 teaspoons ground cinnamon


250 ml rapeseed oil

4 eggs

1/2  vanilla pod, (or 1 tsp pure vanilla essence)


1. Preheat the oven to 180ºC/gas mark 4. Mix the grated parsnips, lemon zest and juice into a bowl and mix together. 

2. Add the caster sugar, plain flour, baking powder, cinnamon, pinch of salt and rapeseed oil into a separate bowl and mix together. When smooth, add eggs one by one, then gently fold in the grated parsnip, lemon and vanilla pod. Divide mixture between two 8 inch baking tins.  

3. Bake for 20-25 minutes. Remove from oven, leave a few minutes, then ease out onto a cooling rack, and allow to cool. 

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