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Apple, Pecan & Parsnip Mini Loaves |
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| Makes 12 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
For the Cake
200g butter, plus extra for greasing
200g caster sugar
200g self-raising flour, sifted
1 tsp baking powder
1 tsp vanilla extract
75ml calvados
3 eggs
75g pecans, roughly chopped
1 large (150g) parsnip, peeled & finely diced
1 large (150g) eating apple, peeled & finely diced
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To decorate
3 eating apples
juice of 1 lemon
3 tbsp Joe & Seph’s Salted Caramel Sauce icing sugar
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Preheat the oven to 180 C/Fan
160C/Gas 4. Grease the mini loaf tin or muffin tin.
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In a large bowl, whisk
the butter, sugar, flour, baking powder, vanilla extract,
calvados and eggs with an electric hand mixer until
smooth. Stir in the pecans, diced parsnip and apple.
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Divide the mixture evenly
between the loaf tin moulds. Bake for 18-20 minutes, or
until well-risen and golden. Leave to cool in the tin
before turning out.
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To decorate, quarter and core
the apples, and cut into thin slices the same width as the
mini loaf cakes. Place in a bowl and add the lemon juice.
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When the cakes are completely
cool, arrange the apple slices on top, slightly
overlapping. Drizzle with the caramel sauce and dust with
icing sugar before serving.
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DAILY
DINNERS 
