Rosemary, Parsnip and Parmesan Loaf Cake
This is the classic cheese, vegetable and herb combination. This loaf cake goes particularly well with soup, though it’s also delicious on its own, spread with butter. We add ‘loaf’ to the name because of its shape, but it’s very much a savoury cake. Unlike a real loaf, its raising agent is baking powder. You could also make smaller individual bakes in muffin tins (in which case reduce the bake time to 25 minutes).
Nutrition note: Rosemary is one of the most recorded herbs from ancient times, and its benefits go way beyond just flavouring. It is long believed to have antioxidant and anti-inflammatory properties, so it is worth using even in small amounts. Rosemary is so abundantly grown that most people with mature plants are only too happy to give it away.
|2 tsp||baking powder|
|75g||Parmesan, freshly grated|
|1 tbsp||fresh rosemary, finely chopped|
|pinch||of freshly ground black pepper|
|1||small white onion, finely chopped|
|100ml||extra virgin olive oil|
You will need a 900g loaf tin
Preheat the oven to 200°C/fan 180°C/ Gas mark 6 and line a 900 g loaf tin with baking parchment.
In a large bowl mix together the spelt flour, baking powder, two-thirds of the Parmesan, the rosemary, salt and pepper.
In another bowl beat together the parsnip, onion, eggs and olive oil.
Add the wet ingredients to the dry ingredients and mix well. Pour the mixture into the tin, smooth over and top with the rest of the Parmesan.
Bake for 50 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for 10–15 minutes, then turn out onto a cooling rack.
Serve warm with butter.