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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Potato Salad with Rapeseed Mayonnaise
Recipe By: Dan Gibbons Location: Origin's Shrewsbury  Website: Serving Size: 4 Ingredients: Rapeseed mayonnaise 500 ml of  Bennett & Dunn 2 egg yolks 2 teaspoons dijon mustard 1/2 lemon, juiced Salt Pepper Potato Salad 600 g new potatoes 1 tbsp  fresh parsley, chopped 1 tbsp  fresh Basil, chopped 1 pinch black pepper Directions: 1. Mayonnaise - To make the mayonnaise, place the egg yolks, mustard and lemon juice into a large bowl and whisk together.  Continue to whisk at a steady pace and slowly add the rapeseed oil - being very careful to make sure the mixture does not split. As the mixture begins to emulsify you should start to see the sauce thicken. 2. Once all the rapeseed oil has been added. Add salt and...

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