Parsnip Lemon And Walnut Cake Recipes

APPLE WALNUT CAKE WITH LEMON GLAZE

Apple Walnut Cake with Lemon Glaze image

Great without frosting. Not too sweet, the flavor leaves you with good memories.

Provided by Debi Lallana

Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes

Time 1h31m

Yield 12

Number Of Ingredients 10

Ingredients

4 cups apples, cored and chopped
2 cups white sugar
3 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 56.8 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.4 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 422.2 mg, Sugar 38.1 g

PARSNIP, LEMON AND WALNUT CAKE

Parsnip, Lemon and Walnut Cake image

by Jenni Muir You've heard of carrot cake - now experience the sweet spiciness parsnips bring to old-fashioned British baking. 20 minutes plus cooling time for preparation

Provided by sugarrushkid

Categories Dessert

Time 1h40m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

320 -350 g parsnips
2 eggs
125 ml sunflower oil, plus extra
sunflower oil, for greasing
250 g caster sugar
1 large lemon, zest of (finely grated)
1 teaspoon vanilla extract
375 g self-raising flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
60 g walnut pieces, chopped
icing sugar, for dusting

Steps:

Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180°C/Gas 4.
Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.
In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside.
Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter.
Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.

Nutrition Facts : Calories 504.9, Fat 20.2, SaturatedFat 2.7, Cholesterol 46.5, Sodium 763, Carbohydrate 74.5, Fiber 3.8, Sugar 33.5, Protein 7.8

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