Parsnip, date, and hazelnut loaf cake with Meyer lemon glaze from Six Seasons: A New Way with Vegetables (page 361) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • aistern on June 09, 2024

    Made this one winter during COVID social distancing times when we were trying to take inspiration from the Scandinavian tradition of Fika. This recipe was so delicious and unexpected. I baked it in mini bundt pans for an extra fun snacking cake vibe.

  • chef.j on June 26, 2021

    Didn't have enough lemon to zest so used 1/2 orange zest and 1/2 lemon zest. Remember to toast hazelnuts beforehand and use the food processor to finely chop them before using it for the parsnips (because it'll still be dry beforehand!). Chop the dates directly into the dry ingredients so you don't have to unclump them. Took longer than I expected to bake, used a 9x5 nonstick pan (recipe calls for 8x5). But this is REALLY good. You can find an online version of this recipe here: https://www.mountainfeed.com/blogs/learn/parsnip-date-and-hazelnut-loaf-cake-with-meyer-lemon-glaze

  • breakthroughc on January 18, 2021

    This is really a great loaf cake that everyone really liked. You just can't tell them is is a parsnip cake before they taste it. It is super moist (mind, needed quite a bit of extra baking time) and great combination of flavors.

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