- 8×5 inch loaf pan
- measuring cups and spoons
- mixing bowls and spoon
- good kitchen knife and clean cutting surface
- cooling rack
- Butter or coconut oil, for the pan
- 2 Tablespoons fresh lemon juice
- 1 1/4 cups all purpose flour
- 1 cup powdered sugar
- 2 teaspoons finely grated lemon zest
- Freshly ground black pepper
- 1/2 pound parsnips, grated
- 1 teaspoon kosher salt
- 1/2 cup chopped dates
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup extra virgin olive oil
- 3/4 cup toasted hazelnuts, finely chopped
- Preheat the oven to 325° F.
Generously butter a 8×5 inch loaf pan. Add a small handful of flour, and shake to coat all surfaces; tap out any excess.
- To make the glaze, stir together the lemon juice and powdered sugar in a bowl. make glazeStir in one teaspoon of the lemon zest and several twists of black pepper. Set the glaze aside while you prepare the cake.
- pepper glaze
Grate the parsnips and measure the quantity; you should have about 1 1/2 cups.
- grate parsnips
In a mixing bowl, mix the flour, baking soda, and salt. Chop the dates, and add them to the dry ingredients; toss them until the dates are coated with flour and do not stick together.
- coat dates
Add the hazelnuts and mix again.
- add hazelnuts
In a separate bowl, whisk the eggs with granulated sugar, brown sugar, vanilla, and the remaining teaspoon of lemon zest.
- mix wet ingredients
Slowly drizzle the oil into the egg mixture while whisking, until the mixture is smooth and creamy and the oil is fully incorporated.
- add oil
Add the parsnips to the dry mixture, and toss well to combine.
- add parsnips
Pour the egg-oil mixture into the dry ingredients, and fold until the batter is well blended and no dry bits of flour remain.
- mix wet and dry
Pour the batter into the prepared pan.
pour into loaf pan
- Bake in the preheated oven until a toothpick or knife tip inserted in the center comes out clean and the loaf is slightly risen. This takes 35-45 minutes in a metal pan, up to an hour in a heavier glass or ceramic vessel.
- Remove the cake from the oven. Let the cake cool in the pan for 10 minutes, then run a knife around the edge to release it from the pan.
- Set the warm cake on a cooling rack or a plate, and drizzle the glaze all over the top while the cake is still warm.
- glaze cooled cake
Serve for breakfast, lunch, or dinner, and call it by whatever name suits your mood.