PARSNIP, OR ANGE & GINGER LOAF

SWAP CARROTS FOR SWEET AND EARTHY PARSNIPS IN THIS MOIST AND MOREISH CAKE BY GBBO’S BENJAMINA EBUEHI

MOLLIE BAKESBAKE PREP: 30 MINUTES BAKE: 1 HOUR, PLUS COOLING MAKES: 8-10 SERVINGS INGREDIENTS FOR THE PARSNIP CRISPS 1 parsnip1 tsp olive oil2 tsp maple syrup or honey1 pinch of salt FOR THE CAKE 160 ml sunflower or vegetable oil, plus extra for greasing160 grams light brown sugar200 grams parsnips, grated210 grams plain flour1 orange, zest of2 eggs1½ tsp baking powder½ tsp bicarbonate of soda2 tsp ground ginger¼ tsp ground cloves60 grams walnuts, roughly chopped, plus extra to decorate FOR THE GLAZE 90 grams icing sugar½ orange, juice of EQUIPMENT Baking sheetBaking paperMandoline or potato peeler900 gram loaf tin The parsnip crisps will make more than you need for the cake, and can also be eaten as a delicious snack 1 Preheat the oven to 180°C. Line a baking sheet…

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Mollie (Digital) - 1 Issue, December 2022

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