Recipe: Parsnip, Lemon and Poppyseed Loaf from Lagom
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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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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.
READ MORE BY Maria Bellingredients
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
Preheat the oven to 175°C/350°F.
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.
Pour in the sunflower oil, yogurt and eggs and mix well.
Gently pour the batter into the prepared loaf tin and bake for 50–55 minutes until a cake tester comes out clean.
Meanwhile, mix enough of the lemon juice with the icing sugar to make a runny icing.
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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