• Rachel Patterson

Parsnip Maderia Cake

Parsnips...in a cake? Have you gone mad? Yes parsnips in a cake and quite possibly I went mad a very long time ago. It is truly delicious...



125g/6 oz parsnip, peeled and grated

170g/6 oz butter, softened

170g/6 oz sugar

3 large eggs

200g/7 oz self raising flour

3 tablespoons milk


Preheat your oven to 170C/325F/Gas 3.

Grease a loaf tin and line with baking parchment.


Cream the butter and sugar together until light and fluffy.

Add the eggs in gradually, whisking after each addition.

Stir in the grated parsnip and then the flour, mix to combine.

Add the milk and stir.

Pour the mixture into the loaf tin.

Bake for one hour.






© 2019 Rachel Patterson