Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Rosemary, Parsnip and Parmesan Loaf Cake

by Melissa Sharp, Lindsay Stark from Modern Baker: A New Way To Bake

Enjoy this savoury loaf cake with a warming bowl of soup or as part of a picnic. This simple recipe from Modern Baker is easy to make on short notice.

From the book

Melissa Sharp, Lindsay Stark

Introduction

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.

Read more Read less

Ingredients

250g spelt flour
2 tsp baking powder
75g Parmesan, freshly grated
1 tbsp fresh rosemary, finely chopped
pinch of salt
pinch of freshly ground black pepper
175g parsnips, grated
1 small white onion, finely chopped
3 eggs
100ml extra virgin olive oil

Essential kit

You will need a 900g loaf tin

Method

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.

More Baking Recipes


View all

The Finch Bakery Carrot Cake

by Lauren and Rachel Finch from Finch Bakery

Pumpkin Spice Cookies

by Lauren and Rachel Finch from Finch Bakery

More Recipes from Modern Baker


View all

Carrot, Apple and Walnut Cake

by Melissa Sharp, Lindsay Stark from Modern Baker

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week