Vegetable cakes are all the rage, so here's a lovely recipe for a chocolate chip parsnip & walnut cake. It's made with walnut oil and is a great winter bake.
Beat the sugar with the eggs until thick and pale.
150 g golden caster sugar, 3 eggs
Add the salt and oil and beat some more.
pinch fine sea or rock salt, 125 ml walnut oil
Sift in the flour (half wholemeal spelt, half white), baking powder and bicarb.
200 g flour, 1 tsp baking powder, ½ tsp bicarbonate of soda (baking soda)
Fold this in together with the parsnips.
200 g parsnips
Gently stir in the chocolate bits.
100 g milk chocolate
Scrape the mixture into a 22cm round silicone cake mould or lined tin.
Bake at 180℃ (350℉, Gas 4) for 40 minutes.
Spoon the sugar for the topping into a jug.
60 g golden caster sugar
Add the orange liqueur or juice. Stir well and pour over the hot cake.
3 tbsp orange liqueur
Leave in the mould or tin to cool completely before turning out.
Notes
It's best to use a light walnut oil in this cake, ie one that's diluted with another oil such as rapeseed. Full on walnut oil might be a bit overpowering and it's also quite expensive.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.