Richmond Farms Parsnip Cake

Richmond Farms Parsnip Cake

    Parsnips can be used in all sorts of recipes. To give you an idea of the possibilities, here is a quick and delicious recipe for a parsnip cake.
    picture of parsnip cake

  • 250g corn oil
    175g caste sugar
    3 large eggs
    175g self-raising flour
    1 ½ tsp. baking powder
    1 ½ tsp. bi carb
    ¾ tsp. Maldon sea salt
    ¼ tsp. ground nutmeg
    2 ½ tsp. ground cinnamon
    ¼ tsp. ground ginger
    225g Richmond Farms Parsnip
    1 tsp. vanilla essence
    ½ lemon zested
    215g soaked stale milk loaf (75g cold water, 250g stale bread crusts off


Whisk eggs and sugar until light and fluffy, slowly pour in the oil, fold in sifted dry ingredients, mix in parsnip, milk loaf, vanilla and lemon zest, cook in lined tray @180C for 40 minutes

At Alimentum, we serve this Richmond Farms Parsnip Cake with apricot sorbet, puree and cannelloni.

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