Parsnip and Caraway Cake RecipeOrigin: English Period: Traditional |
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Before you do a double-take as regards this cake and dismiss it as sounding horrible (many do) think for a moment. The parsnip is a close relative of the carrot and carrot cake is a staple of many kitchens. Carrots and caraway seeds have long been married and, indeed, have a natural affinity for one another. If anything could be substituted for carrots in a cake recipe it would be parsnips. Ingredients:
180g self-raising flour 
Parsnip and Caraway Cake Preparation:Method:Sift together the flour and bicarbonate of soda into a bowl then add the parsnip and caraway seeds, stirring to combine. Meanwhile cream together the butter and sugar until light and fluffy. Beat the eggs together in a separate bowl then add to the creamed butter mix a little at a time, combining well after each addition. Fold the flour mix into the butter and egg mixture then add the lemon zest and combine thoroughly. Now add just enough of the lemon juice to achieve a dropping consistency. Turn the batter into a 20cm round or spring-form cake tin. Smooth the top then place in an oven pre-heated to 180°C and bake for about 35 minutes, or until the top of the cake is coloured and firm to the touch. Allow to cool in the tin for a little while then turn onto a wire rack to cool. When the cake is cold cream together the butter and sugar until light and fluffy. Add the lemon juice and mix into the icing. Use this to cover the top of the cake. Allow the icing to set then serve in wedges. |
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