PARSNIP, ORANGE AND GINGER LOAF

(Serves 8-10)

INGREDIENTS: For the parsnip crisps:

1 parsnip; 1tsp olive oil; 2tsp maple syrup or honey; pinch of salt For the cake: 160ml sunflower or vegetable oil, plus extra for greasing; 160g light brown sugar; zest of 1 orange; 2 eggs; 200g parsnips, grated; 210g plain flour; 1½tsp baking powder; ½tsp bicarbonate of soda; 2tsp ground ginger; ¼tsp ground cloves; 60g walnuts, roughly chopped, plus extra to decorate For the glaze: 90g icing sugar; juice of ½ orange

METHOD:

1. Preheat the oven to 180°C. Line a baking sheet with baking paper and grease and line a 900g loaf pan. 2. For the parsnip crisps: Use a mandoline or potato peeler to thinly slice the parsnip. Place the peelings on the baking sheet 8-10 and drizzle with the oil, maple syrup or honey and pinch of salt. Toss them with your hands to make sure all the pieces are coated and lay them out evenly so they don’t overlap. Bake for 15-20 minutes, turning once halfway through. Keep a close eye on them, as they can easily catch. Remove from the oven and set aside to cool. 3. For the cake: Mix together the oil, sugar and orange zest. Beat in the eggs and stir until smooth, then carefully mix in the grated parsnips. 4. In a separate bowl, mix together the flour, baking powder, bicarbonate of soda, ground ginger and cloves. Add to the wet ingredients and mix gently until just

combined. Now stir in the chopped walnuts. 5. Pour the batter into the loaf pan and bake for 45-50 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. 6. For the glaze: Mix the icing sugar and orange juice in a small bowl until smooth. You want it to be a thick but pourable consistency. Add a little more icing sugar if it’s too thin or a bit more orange juice if it’s too thick.

Once the cake is completely cool, pour the glaze on top, letting it drip down the sides. Top with the parsnip crisps and extra chopped walnuts before serving.