I had this post all planned…an account of making lasagne, following this fantastic recipe from Nigella Eats Everything. However, I was interrupted mid-ragu-making by the news that Charlie had been found, and all other things went out of my mind. Despite the welcome distraction, I would say that it was the best lasagne I have ever made. Do check it out (and yes she does use Marmite….).
Anyway, the spring weather is, well, not very spring like today, so instead of going into town, I decided to bake. In a book I know I have featured before, Lagom by Steffi Knowles-Dellner, I found this parsnip and lemon loaf cake. Parsnips in a cake you exclaim…but really, as she says, how different is this to using carrots or beetroot?
The cake also contains poppy seeds, for a bit of extra sparkle. It is a simple recipe using vegetable oil and yoghurt, so no need for anything more than a wooden spoon or spatula for stirring the mixture. I popped up to our local shop for some parsnips and more lemons, then set to work. The most tedious part is grating the parsnips, but just put on a podcast and you will get there.
The cake took longer to cook than suggested, and I have concluded that the loaf tin I have is too small as this not the first time I have had this problem using this particular object. I now have a perfect excuse to go to a kitchenware shop to find a larger one.
Anyway, to the taste test. First of all, it is an extremely light and fluffy cake, bursting full of lemon flavour. You wouldn’t know there was parsnip present, but once you know you might ask what else is in the cake. This is one to make again – in parsnip season – as it is so easy to make and tastes good.
I found a copy of the recipe online here.
This well be entered in the What’s on Your Plate blog challenge hosted by Canadian bloggers Widow Badass and Retirement Reflections. This goes live on the first Wednesday of each month and you can join in too with a food related post, just by adding yours to their linkup.
Thistles and Kiwis is a Wellington, New Zealand based blog written by Barbara, who likes cats, summer, good food and pretends to garden.
You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis. As for Twitter….am totally inactive these days. If you want to get in touch, email me on thistlesandkiwis@gmail.com
Thistles and Kiwis 
Looks and sounds delicious!
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I don’t often see parsnips for sale here, but the look (and description) of your loaf makes me think I should keep my eyes wide open for some.
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I was surprised as to how light it was. Well worth making!
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Well it looks delicious. And thanks for sharing the recipe.
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This really caught my eye. I haven’t seen a cake using parsnips. Definitely saving your delicious recipe.
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Worth a try – I was pleasantly surprised!
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Parsnips in a lemon cake, you say? This I have to try!!! Thanks for sharing!
Deb
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Hi, Barbara – If you are not already a professional food photographer, you definitely should be. Your recipe and ingredient photos always make me want to reach through my screen and help myself. Your parsely and lemon cake looks especially divine!
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Oh gosh thank you so much for your kind words. I just take pictures with my phone. The cake was good I have to admit.
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Parsnips are an interesting addition for a cake but having used zucchinis in cakes before I am now confident not to be surprised by anything! Looks delicious 🙂 I agree with Donna, great photos too!
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You are right about courgettes/zucchini – I have definitely made a cake with them before but not for many years. It tasted really good which is the key thing!
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An exciting loaf (you know how I love loaf cakes!).
“poppy seeds … for that extra bit of sparkle” – yes!
We don’t get parsnips much here in Singapore and I imagine replacing it with carrots wouldn’t have the same effect – the colour of the cake would certainly be different.
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It was really moist and fluffy. You are right about using carrots – it would make it a very different colour.
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Sounds so delightful!
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I am SO happy Charlie came home to you. Your photos looked even more lovely to me as I celebrated the good news. Thank you also for including the parsnip recipe. I might try that one!
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