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Pecan and parsnip loaf
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100g pecan halves
150g light brown soft sugar
150ml vegetable oil
170g plain flour
2 tsp baking powder
½ tsp salt
1 tsp mixed spice
200g coarsely grated parsnip
60g unsalted butter, softened
100g icing sugar
120g Philadelphia soft cheese
1 tbsp honey, plus extra to drizzle
1. Preheat the oven to 170°C, gas mark 3; line a 900g loaf tin with baking parchment. Put the pecan halves on a baking tray and toast for 10-12 minutes, then tip onto a board. Leave to cool, then chop into small pieces.
2. Using electric beaters, whisk the sugar, oil and eggs for a few minutes, until pale and creamy. Fold in the fl our, baking powder, salt and spice until well mixed. Finally, fold in the parsnip and most of the pecans, reserving some to decorate. Pour into the tin and bake for 1 hour, until risen and golden. Leave to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
3. For the topping, use electric beaters to beat the butter until pale and creamy, then add the icing sugar and mix until smooth. Add the soft cheese and beat until it forms stiff peaks, then stir in the honey and a pinch of salt until just combined. Spread over the cake and top with the remaining pecans and a drizzle of honey before serving.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
Per serving (10) 1993kJ
This recipe was first published in November 2017.