Parsnip loaf cake recipe

Serves 8-10

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Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease a loaf tin and line with parchment paper.
In a large bowl, cream together the butter and sugar with an electric whisk until light and fluffy.
Beat in the eggs one at a time, beating well after each addition.
Stir in the grated parsnip, then sift in the flour and stir to combine. Add the milk and gently stir to combine.
Transfer the mixture to the prepared loaf tin and bake for 60 minutes or until a skewer inserted into the centre comes out clean. If you find the cake is browning too quickly, loosely cover with foil.
Set aside to cool in the tin for 15-20 minutes, then transfer to a wire rack and allow to cool completely.

Per serving: 284kcals, 15.6g fat (9.3g saturated), 33g carbs (16g sugars), 4.4g protein, 1.2g fibre, 0.123g sodium

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