Parsnip, date and hazelnut loaf
Ingredients
- Butter, for the pan
- 1 1/4 cups all purpose flour, plus more for dusting
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2 teaspoons finely grated lemon zest
- Freshly ground black pepper
- 1/2 lb parsnips cut into 1 inch pieces
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup chopped dates
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup extra-virgin olive oil
- 3/4 cup hazelnuts, toasted
Instructions
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Heat the oven to 325 F. Generously butter an 8 x 5 inch loaf pan. Add a few spoonfuls of flour, shake to coat all the surfaces, and tap out any excess.
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Stir together the lemon juice and powdered sugar in a bowl. Stir in 1 teaspoon of the lemon zest and several twists of pepper. Set the glaze aside.
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Put the parsnips in a food processor and process until they are finely chopped, like the texture of couscous; you want to have about 11/2 cups. Or you can grate them. Return the parsnips to the processor if you've taken them out to measure
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Whisk together the flour, baking soda and salt in a medium bowl. Add the dates and toss until the dates are coated with flour so they don't clump together.
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To the food processor, add the eggs, granulated sugar, brown sugar, vanilla and remaining 1 teaspoon of lemon zest and pulse until smooth and well blended. Pulse in the oil to make a creamy consistency. Pour the parsnip mixture into the dry ingredients and fold until blended. Ad the hazelnuts and fold until there are no more bits of flour.
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Pour the batter into the prepared pan. Bake until slightly risen and a pick or thin knife blade inserted into the centre comes out clean, 35 to 45 minutes for a metal pan, longer for a glass or ceramic.
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Let the cake cool in the pan for 10 minutes, then run a knife around the edges to release it from the pan. Set the warm cake on a rack set over a tray to catch the glaze. Drizzle the glaze all over the top while the cake is still warm.