I was so delighted to recieve a lovely comment from Becky Kemery on last week's post. Her gorgeous book about Yurts is a favourite of ours. My husband does plan to build a play one for James as a practice for when he gets his woodland..... Anyway, here is the recipe for the parsnip and caraway cake. I did add a fraction more caraway seeds and used a 2lb loaf tin instead of a round one.
Parsnip and Caraway Cake
180g Self Raising flour, 1 tsp bicarbonate of soda, 180g grated parsnip, ½ tsp caraway seed, 120g butter, 80g caster sugar, 2 eggs beaten, Zest and juice 1 lemon
Heat the oven to GM4/180’C/350’F.
Sieve together the flour and the bicarbonate of soda. Stir in the parsnip and the caraway seed. Cream together the margarine and the sugar and beat in the eggs. Fold in the flour and the lemon zest. If necessary, add lemon juice to make a dropping consistency.
Turn into a 20cm round cake tin and bake for 30-40 minutes.
Cool on a wire rack and drizzle over lemon water icing.