Recipe By: Dan Gibbons
Location: Origin's Shrewsbury
Website: www.shrewsbury.ac.uk/origins
This is a fantastic cake that blends parsnips and lemon together for a sweet spiciness, with a fantastic addition of rapeseed oil.
Ingredients:
375 g parsnips, grated
1 lemon
350 g golden caster sugar
250 g self raising flour
1 teaspoons baking powder
2 teaspoons ground cinnamon
salt
250 ml rapeseed oil
4 eggs
1/2 vanilla pod, (or 1 tsp pure vanilla essence)
Directions:
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.
The reason I love Bennet & Dunn Rapeseed Oil so much is the purity and depth of flavour,
