Nutty Parsnip, Apple & Walnut Cake
A moist and flavorful cake combining parsnips, apples, and walnuts, perfect for any gathering or quiet afternoon tea.
Ingredients
Wet Ingredients
- 100 g light brown sugar (packed)
- 50 g white granulated sugar
- 2 large eggs
- 95 g neutral-flavored oil (such as vegetable or sunflower)
- 1 tsp ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 0.25 tsp ground allspice
- 0.5 tsp fine sea salt
Dry Ingredients
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 160 g all-purpose flour
Main Ingredients
- 150 g grated peeled parsnips (about 2 medium-large roots)
- 75 g grated apple (peeled)
- 83 g chopped walnuts, lightly toasted (divided)
Instructions
Preparation
- Heat the oven to 180°C / 350°F and position a rack in the center. Prepare an 8×8-inch pan by greasing it and lining it with parchment.
- In a large bowl, beat together both sugars and eggs until lighter in color and slightly airy.
- Mix in the oil along with cinnamon, nutmeg, allspice, and salt until smooth and fully combined.
Mixing
- Add baking powder and baking soda, then gently fold in the flour until almost fully incorporated.
- Stir in the grated parsnip, grated apple, and most of the walnuts, keeping a small portion aside for topping.
Baking
- Transfer the batter into the prepared pan, spread it evenly, and scatter the remaining walnuts over the surface.
- Bake for about 30–40 minutes, or until risen, turns golden, and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for around 15 minutes, then lift it out using the parchment and let it cool completely on a rack.
Notes
Serve with whipped cream or vanilla ice cream for added indulgence. Dust the top with powdered sugar for a festive touch.