Home > Eat > Recipe > Recipe: Parsnip, Lemon and Poppyseed Loaf from Lagom

Recipe: Parsnip, Lemon and Poppyseed Loaf from Lagom

If you’re a seasoned baker, you’ll know that vegetable based cakes go way beyond carrot cakes.

This loaf cake by Steffi Knowles-Dellner made using parnsips and taken from her latest cookbook, Lagom, is no exception.

Steffi says: “Parsnip might sound like a peculiar addition to cake, but it’s really no stranger than using carrot and that hardly raises an eyebrow. Parsnip, too, will add sweetness and a wonderfully moist texture. However, what I love the most about this cake are the very subtle, earthy tones that balances out the sweet and sour elements.”

Lagom: The Swedish Art of eating harmoniously by Steffi Knowles-Dellner (Quadrille, £20) Photography © Yuki Sugiura. 

Parsnip, Lemon and Poppyseed Loaf Recipe:

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

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ingredients

150g [generous ¾ cup] caster sugar
250g [1¾ cups + 2 tbsp] plain flour
2 tsp baking powder
400g [14oz] parsnips, peeled and grated
2 tbsp poppy seeds
3 lemons, zest and 2–3 Tbsps juice
150ml [²⁄³ cup] sunflower oil
100g [7 Tbsp] plain yogurt
4 eggs, beaten
150g [about 1 cup] icing [powdered] sugar plus poppy seeds

1.

Preheat the oven to 175°C/350°F.

2.

Grease and line and 900-g/2-lb loaf tin with baking parchment. In a large bowl, mix the sugar, flour and baking powder together. Add the grated parsnips, poppy seeds and lemon zest, then give everything a really good stir.

3.

Pour in the sunflower oil, yogurt and eggs and mix well.

4.

Gently pour the batter into the prepared loaf tin and bake for 50–55 minutes until a cake tester comes out clean.

5.

Meanwhile, mix enough of the lemon juice with the icing sugar to make a runny icing.

6.

Once the cake has cooled, turn it out of the tin and drizzle over the icing. Allow to set a little before cutting into slices.

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