Parsnip cake? Trust me, it works

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy When it comes to vegetables in cakes, carrots tend to get all the love, but parsnips deserve just as much attention,” says Benjamina Ebuehi, author of new cookbook, A Good Day To Bake. The parsnip crisps will make more than you need, but they make such a moreish snack, I won’t be offended nor surprised if none of them actually make it onto the cake.” Parsnip, orange and ginger loaf Serves: 8-10 Ingredients: For the parsnip crisps: 1 parsnip 1 tsp olive oil 2 tsp maple syrup or honey Pinch of salt For the cake: 160ml sunflower or vegetable oil, plus extra for greasing 160g light brown sugar Zest of 1 orange 2 eggs 200g parsnips, grated 210g plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda 2 tsp ground ginger ¼ tsp ground cloves 60g walnuts, roughly chopped, plus extra to decorate For the glaze: 90g icing sugar Juice of ½ orange Method: 1. To make the glaze, mix the icing sugar and orange juice in a small bowl until smooth. Recipe extracted from ‘A Good Day To Bake: Simple Baking Recipes For Every Mood’ by Benjamina Ebuehi, available now.