WHAT TO EAT THIS WEEKEND

Rosemary, parsnip and parmesan loaf cake

Delicious on its own, spread with butter, for a picnic-style lunch on the go, or the perfect partner for soup

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Brought to you in partnership with

Added on

Delicious on its own, spread with butter, for a picnic-style lunch on the go, or the perfect partner for soup

Posted

Brought to you in partnership with

  • Serves 12
  • Cooking time  20 minutes
  • Preparation time 50 minutes
  • 250g spelt flour
  • 2 tsp baking powder
  • 75g parmesan, freshly grated
  • 1 tbsp fresh rosemary, finely chopped
  • Pinch salt
  • Pinch freshly ground black pepper
  • 175g parsnips, grated
  • 1 small white onion, finely chopped
  • 3 eggs
  • 100ml extra-virgin olive oil
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6 and line a 900 g loaf tin with baking paper.
  2. In a large bowl, mix together the spelt flour, baking powder, two-thirds of the parmesan, the rosemary, salt and pepper. In another bowl beat together the parsnip, onion, eggs and olive oil.
  3. Add the wet ingredients to the dry ingredients and mix well. Pour the mixture into the tin, smooth over and top with the rest of the parmesan.
  4. Bake for 50 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for 10 to 15 minutes, then turn out on to a cooling rack. Serve warm with butter.

Recipe extracted from Modern Baker

Recipe extracted from Modern Baker

Modern Baker by Melissa Sharp and Lindsay Stark

Published by Ebury Press, photography by Laura Edwards

£ 26.00

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Tagged in:
Cake
Baking
Entertaining

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