Serves 12
This is a slightly odd pairing of ingredients, but it works surprisingly well.
Ingredients
220g Olive Oil
3 Large Eggs
310g Sugar
5g Baking Soda
Pinch of Ground Cinnamon 280g Plain Flour
5g Salt
360g Grated Parsnip
110g Ground Pistachio Nuts
Method
Use an electric mixer to beat together the olive oil and the eggs until completely combined.
Place all the dry ingredients together in a large mixing bowl, add half the grated parsnip and mix in well.
Add the rest of the parsnip but don’t mix it in. Use your hands to form the mixture into dough but don’t over-knead - the mixture must be loose.
This is a slightly odd pairing of ingredients, but it works surprisingly well.
Ingredients
220g Olive Oil
3 Large Eggs
310g Sugar
5g Baking Soda
Pinch of Ground Cinnamon 280g Plain Flour
5g Salt
360g Grated Parsnip
110g Ground Pistachio Nuts
Method
Use an electric mixer to beat together the olive oil and the eggs until completely combined.
Place all the dry ingredients together in a large mixing bowl, add half the grated parsnip and mix in well.
Add the rest of the parsnip but don’t mix it in. Use your hands to form the mixture into dough but don’t over-knead - the mixture must be loose.
Fold the parsnip
mixture into the
oil and eggs and
mix well.
Line a deep baking tray with greaseproof paper. Pour in the mixture, level with a spoon or spatula and cover with tin foil.
Preheat the oven to 160oC and bake for 20 minutes. Then remove the foil and continue to bake until the cake springs back when pressed (another 10-20 minutes). Take out of the oven and allow to cool.
Cut into slices and serve. At my restaurant we serve this with dark chocolate and marinated cherries to make a sumptuous dessert.
Line a deep baking tray with greaseproof paper. Pour in the mixture, level with a spoon or spatula and cover with tin foil.
Preheat the oven to 160oC and bake for 20 minutes. Then remove the foil and continue to bake until the cake springs back when pressed (another 10-20 minutes). Take out of the oven and allow to cool.
Cut into slices and serve. At my restaurant we serve this with dark chocolate and marinated cherries to make a sumptuous dessert.
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