Parsnip Chocolate Chip Loaf
This cake is truly lovely – moist, tasty, light and if you have family members that say they don’t like parsnips I guarantee they will not detect them in this cake. My grandson guessed it was banana and chocolate cake and we’ve left it at that. Parsnips are naturally sweet and I have therefore not needed to add too much refined sugar, it is easy to make and will keep well up to a week in an airtight tin.
Ingredients
You will need a 2lb loaf tin brushed with lining paste.
150ml Oil (use a thin flavourless oil, vegetable, sunflower)
125g Caster sugar
3 eggs
1 tsp vanilla extract
180g Self Raising flour
½ tsp ground nutmeg
180g Trimmed parsnip (core and skin removed)
100g Dark or Milk chocolate chips
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Vegan, Vegetarian and Gluten Free ChilliPreparation
Preheat the oven to 170 degrees Celsius (fan assisted)
Start by trimming the parsnips, removing any skin and core. Grate very finely then set aside.
In a roomy mixing bowl place the oil, sugar and eggs and whisk until well combined – about 3 minutes.
Add the vanilla extract then sift over the flour and nutmeg.
Fold in the flour until almost combined then add the grated parsnip and chocolate chips.
Stir well until everything is well combined then transfer to the prepared loaf tin.
Bake for 1 hour to 1 hour 10 minutes until the cake is risen, golden brown and firm to the touch. A wooden cocktail stick popped into the centre should come out clean.
Leave to cool in the tin for 20 minutes then turn out onto a wire rack to go completely cold. Add a dusting of icing sugar.
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