I have not baked for a while, but Baby MiH went for his longest nap ever and I am glad I tried out the Country Living (UK) Parsnip and Walnut loaf cake. It is delicious.
To make the cake (for 8 fat slices)
- 150 ml sunflower oil
- 150 g soft brown sugar
- 1 large egg
- 1 ripe medium banana, mashed
- 150g self-raising flours, sifted
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 125g grated parsnip
- 100g walnuts, roughly chopped
For the topping
- 60g very soft butter
- 75g icing sugar
- 75g full-fat cream cheese (I actually used lighter)
- 2 teaspoons maple syrup
How to make it?
1. Heat the oven to 170 C (150 C fan oven) gas mark 3. Grease and line a loaf tin.
2. Whisk the oil, sugar and egg together until lighter in colour. Whisk in the banana.
3. Fold in the flour, baking powder and spice, followed by the parsnip and walnuts. Turn into the prepared tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
4. To make the topping, neat together the butter and sugar until pale and fluffy. Gradually beat in the cream cheese, a spoonful at a time, followed by the maple syrup. Spread over the top of the cake.
My aim was the following picture...
4. To make the topping, neat together the butter and sugar until pale and fluffy. Gradually beat in the cream cheese, a spoonful at a time, followed by the maple syrup. Spread over the top of the cake.
My aim was the following picture...
Look at the thick topping - very unlike my own |
Yummy! Let me know if you make one and what your topping looks like...
oh it looks too delicious for words, love carrot cake and have to try this!
ReplyDeleteLooks delicious!
ReplyDeleteThe gooey topping is due to the light cream cheese. Something about it makes cream cheese frosting turn to mush. Unfortunately, for frosting, full-fat is the way....
ReplyDeleteOoh I love the look of this (except the parsnips here are ridiculously skinny - probably not cold enough) and shall try it when I'm back in England. Now a Frenchman once told me that parsnips were what the French fed to their animals...is this true??
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis cake looks really yummy! Though I never thought of using parsnip in a cake... Is the parsnip taste still strong after baking? I was hungry before reading this... And now... (>_<) But its the middle of the night so... I'll just hit the sack.
ReplyDeleteThis looks good and super moist.
ReplyDeleteMy niece is a lil over five weeks old. My sil has been waking her up every two hours or so during the day to play with her and such and so she'll sleep better at night. My niece is a really mellow baby and boy can she sleep.