Parsnip and maple syrup loaf

Irish Examiner - Weekend - - Food -

120mls of maple syrup 220g of de­mer­ara sugar 175g of soft but­ter 250g of self-rais­ing flour 2 tsp of bak­ing pow­der 1 tsp of ground car­away seeds — op­tional 2 tsp of ground nut­meg 3 large eggs, lightly beaten 1 ap­ple, peeled and grated 250g of parsnips, peeled and grated the juice of 1 orange and the zest of 1 the zest of a lemon

Pre­heat the oven to 180 de­grees and line a 2 lb loaf tin with parch­ment.

Place the maple syrup, sugar and but­ter into a heavy saucepan and melt over a low heat un­til com­bined. Set aside to cool.

Sieve the flour, bak­ing pow­der, car­away (if us­ing) and nut­meg to­gether and set aside.

Stir the eggs into the but­ter mix­ture then stir in the flour mix­ture.

Add the grated ap­ple, grated parsnip as well as the juice and zest. Scoop the mix­ture into the loaf tin, flat­ten it and bake for 40 min­utes or un­til a skewer comes out clean. Al­low to cool be­fore re­mov­ing from tin.

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