Hazelnut and Parsnip Cake
- 1 tsp Heilala vanilla paste
- ½ cup vegetable oil
- 2 cups eggs, beaten
- 190g parsnip, grated (2-3 parsnips)
- 75g hazelnuts, roasted and pulsed in a food processor
- 125g flour, sifted
- ½ tsp baking powder
- 190g brown sugar
- 2 tsp cinnamon, ground
Grease and flour a cake tin.
Pre-heat oven to 170C.
In a mixing bowl, whisk together the vanilla, oil and eggs.
In another bowl, mix the grated parsnip with the rest of the ingredients.
Add the egg mixture and fold together.
Place into the tin, giving in a rap on the bench to level it out, bake for 30 minutes or until a skewer comes away clean when tested.
Cool on a wire rack then turn out.
Note: This goes well with Christmas pudding ice cream – leave ice cream out for 45 minutes to slightly soften, then fold through broken pieces of Christmas pudding and refreeze.
John Hawkesby’s wine recommendation
2009 Ata Rangi Kahu
Piper-Heidsieck Cuvee Brut Champagne