Preheat oven to 160C (fan oven - around 180 for non fan oven but you don‘t want it to be too hot)
Add the flour, sugar, ginger and cinnamon to a bowl and mix.
Peel and grate the parsnips. They are a little tricky to grate so you might want to have a little more parsnip to hand than the recipe calls for and weigh the grated amount.
Mix the grated parsnip and orange zest into the dry ingredients.
Add the eggs and olive oil, stir until everything is combined then add the orange juice bit by bit. You want the mixture to be slightly sloppy but no too runny which is why it‘s best to add the orange juice bit by bit.
I put a sheet of baking paper in the loaf tin as it makes it easy to pull the loaf out when it‘s baked.
Bake until you can insert a skewer to the middle of the loaf and it comes out clean. It took about 1 1/2 hours for me but this will vary depending on the type and size of tin you use plus your oven. Let it cool for about 15 minutes in the tin and then finish cooling on a wire rack.
This cake would be delicious with walnuts or hazelnuts added.
Try frosting with a cream cheese frosting or orange and icing sugar glaze.
For step by step photos please visit my blog:
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