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Spiced parsnip, walnut and honey cake

Inspired by Sabrina Ghayour; home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.

Download our spiced parsnip, walnut and honey cake recipe by clicking the link below.

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Ingredients

  • Serves 10.

  • 4 x medium free-range eggs

  • 125g caster sugar

  • 150g unsalted butter

  • 50g clear honey

  • 3g ground ginger

  • 3g ground cinnamon

  • 1 vanilla pod, seeds removed

  • 225g self-raising flour, sieved

  • 2g baking powder

  • 450g parsnips, peeled, finely grated

  • 125g walnut pieces

  • 100g golden raisins

  • 400g Greek yoghurt

  • 20g icing sugar

  • Adults need around 2000Kcal/8400kJ a day

    Typical values per portion: Energy 1992kJ/476Kcal

Method

  • 1. Preheat oven to 160°C.

  • 2. Line a 21cm x 11cm loaf tin with parchment paper.

  • 3. Whisk the eggs and sugar together until light and fluffy. In a saucepan melt the butter and honey together, add the spices and half the vanilla seeds.

  • 4. Slowly add the spiced honey butter mix to the eggs and sugar and gently mix until all combined. Then slowly add the flour and baking powder to form a batter.

  • 5. Finally add the grated parsnip, walnuts and raisins, gently mixing to combine.

  • 6. Pour the batter into the prepared cake tin and bake 1 hour until deep golden brown and a when skewer inserted into the middle comes out clean. Remove from the oven, place the tin on a cooling rack and allow to cool.

  • 7. To make the whipped yoghurt; add the rest of the vanilla seeds to the yoghurt together with the sieved icing sugar and whisk to the consistency of whipped cream. Serve on the side of the cake.