PARSNIP & LEMON LOAF CAKE WITH POPPY SEEDS

Parsnip might sound like a peculiar addition to cake but it’s really no stranger than using carrot, and that hardly raises an eyebrow. Parsnip, too, will add sweetness and a wonderfully moist texture. However, what I love the most about this cake is the very subtle, earthy tones that balance out the sweet and sour elements.

Serves: 8 Preparation time: 25 minutes Cooking time: 55 minutes

150g caster sugar

250g plain flour

2 tsp baking powder

400g parsnips, peeled and grated

2 tbsp poppy seeds

2-3 tbsp juice, and zest, of 3 lemons

150ml sunflower oil

100g plain yogurt

4 eggs, beaten

150g icing sugar

1 Preheat the oven to 180°C/gas mark 4. Grease and line a 900g loaf tin with baking parchment.

2 In a large bowl, mix the sugar, flour and baking powder together. Add the grated parsnips, poppy seeds and lemon zest, then give everything a really good stir. Pour in the sunflower oil, yogurt and eggs and mix well.

3 Gently pour the batter into the prepared loaf tin and bake for 50–55 minutes until a cake tester comes out clean. Meanwhile, mix enough of the lemon juice with the icing sugar to make a runny icing. Once the cake has cooled, turn it out of the tin and drizzle over the icing. Allow to set a little before cutting into slices.