Spiced apple and parsnip loaf with sour cream drizzle

This is one to serve to friends and have them guess the secret ingredient. Which is of course parsnip, that, like its sweet root vegetable friends carrot and beetroot, works nicely in baking. Parsnip pairs well with apple (and pear) which can both take a good hit of spices to deliver a little warmth from the inside out. The sour cream drizzle is a nice punctuation to a not-too-sweet-loaf. As hinted above, pear can also be used in place of apple in the loaf.

PREP TIME 30 minutes // COOK TIME 45-50 minutes // SERVES 10

• 1 ¾ cups (260g) plain flour

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp mixed spice

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 medium apple, coarsely grated

• 1 medium parsnip, about 200g, peeled and finely grated

• 150ml olive oil or melted butter

• ½ cup (120g) plain yoghurt

• ½ cup (100g) raw sugar

• 3 free-range eggs

• 1 tsp vanilla extract

Sour cream drizzle

• 2 tbsp sour cream

• 1 tsp soft butter

• ½ cup (60g) icing sugar

• 2-3 tsp lemon juice

1. Preheat the oven to 180°C (fan 160°C). Grease and line a loaf tin, about 20cm x 11cm x 7cm. Or use a 20cm round cake tin.

2. In a large mixing bowl combine the flour, spices, baking powder, baking soda and salt. Whisk to combine to aerate and remove lumps.

3. Grate the apple and squeeze the juice into a separate mixing bowl. Add the squeezed apple and grated parsnip to the dry ingredients bowl, tossing to distribute evenly.

4. To the bowl with the squeezed apple juice add the oil or melted butter, yoghurt, sugar, eggs and vanilla. Whisk well to combine.

5. Pour the wet ingredients into the dry ingredients bowl and use a spatula to mix until just combined. Avoid over mixing for a tender crumb.

6. Scoop the batter into the prepared tin and bake for 45-50 minutes until an inserted skewer comes out clean. (Note: If baking in a cake tin, check after 35-40 minutes as it will cook faster due to the wider base than a loaf.)

7. Cool in the tin for 10 minutes then transfer to a cake rack to cool completely. Once the loaf has cooled make the sour cream drizzle. Combine the ingredients in a bowl, mixing well to remove lumps. Add extra lemon juice to loosen if needed. Drizzle the icing over the loaf letting it drip down the sides.

8. Cover and set aside for an hour for the icing to set, or it can be served straight away but the icing will be wonderfully sticky.