BLACKBERRY Cottage was founded by Berkshire-based baker Kate Saunders, and they focus on vegetable-based cakes.
Their veg-infused bakes contain one of your five-a-day and are not only nutritious but they’re delicious too.
During the war, when fruit wasn’t widely available, mock bananas were made from parsnips – they share the same sweet spiciness, making this the perfect Autumn treat.
150g unsalted butter (at room temp)
150g caster sugar
3 medium free range eggs
200g self-raising flour
4 tbsp apple juice
1 apple For the toffee apple topping
30g unsalted butter
150g soft brown sugar
150ml double cream (or non-dairy alternative)
Preheat oven to 170C. Line a 900g loaf tin with baking parchment. Peel and finely grate the parsnip, wash and coarsely grate the apple. Cream the butter and sugar until fluffy in a large bowl.
Crack eggs into a separate bowl, and break up slightly with a fork. Slowly pour eggs into the butter and sugar, while beating to a smooth texture. Add the parsnip and apple.
Add the apple juice and stir gently. Sift flour on to the mix and fold. Spoon the mixture into your tin, and place on oven middle shelf for 40-50 minutes.
Check after 30 minutes to see how the cake is browning. If necessary, cover with a piece of baking parchment for the remaining time. Cool for 15 minutes, remove from tin.
For the toffee apple topping, heat the butter and sugar in a saucepan over a medium heat and gradually bring to the boil, stirring continuously. Boil for 5 minutes, until it is a golden colour, this time without stirring.
Remove from heat and slowly add cream and stir until combined. Peel and chop apple into cubes, add to the mixture and stir. Leave to cool.
Pour the sauce over the top of the cooled cake, and serve.