The Parish Magazine September 2022

HOME AND GARDEN — 2
Recipes of the month
Parsnip, apple and lime loaf cake
By Helen Goh https://www.goodfood.com.au/
Churchwarden, Liz Nelson, tells us, 'it’s surprisingly good!'
Ingredients
For the loaf cake
— 180g plain flour
— ½ tsp bicarbonate of soda
— ½ tsp baking powder
— ½ tsp cinnamon
— ½ tsp ground ginger
— ¼ tsp salt
— 2 large eggs
— 90g soft light brown sugar
— 90g castor sugar
— 160ml sunflower oil
— ½ tsp vanilla essence
— 180g grated parsnip
(2 medium parsnips?)
— 150g peeled and cored apple
(2 small Granny Smiths), in 1cm dice
— zest of 2 limes (save the limes for garnish)
At last, something to do with
this! - editor
For the icing: 180g icing sugar and 40ml lime juice
Method
Preheat oven to 160°C fan (180°C) and line a small loaf tin
(about 1kg capacity, 20 cm x 10cm) with baking paper.
Sift the flour, bicarbonate of soda, baking powder,
cinnamon, ginger and salt in a medium bowl and set aside.
In a separate large bowl, whisk the eggs and sugars until
combined, then add the oil. Continue whisking until creamy.
Add the sifted dry ingredients in three batches, mixing
lightly with a rubber spatula until almost combined (there
should still be flour visible), then fold in the vanilla, parsnip,
apple and lime zest. Mix until just incorporated, then scrape
the mixture into the prepared loaf tin.
Bake for about 60 minutes, or until a skewer inserted into
the middle comes out clean. Remove from the oven and rest
on a cake rack for 30 minutes before lifting onto a cake plate
to cool completely.
While the loaf is baking, prepare the lime icing. Measure
40ml of juice and whisk into the icing sugar to make a
smooth icing. When the loaf has cooled completely, drizzle
over the icing and allow to settle for a few minutes; it won't
set hard, but will form a glaze. Enjoy!
Carole's Courgette Cake
Sonning Show Section B Class 6
Ingredients
— 250g courgette, grated
— 125ml vegetable oil
— 175g sugar
— 2 eggs, beaten
— 150g plain flour
— 1½ tsp baking powder
The Parish Magazine - September 2022 31
Method
Heat oven to 180˚C, 350˚F, Gas 4; Cooking time 60-90mins
Mix together courgette, oil, sugar and eggs. In a separate
bowl sift flour, baking powder, bicarb, spices and salt. Add
flour mixture to courgette mixture, combine thoroughly. Stir
in walnuts and chocolate. Pour into 2lb, lined, loaf tin. Bake
until skewer comes out clean. Leave in tin for 15 minutes,
then turn onto wire rack to cool
Tea Loaf
Sonning Show Section B Class 7
Ingredients
— 200ml cold black tea
— 225g mixed dried fruit
— 225g self-raising flour
In the garden
Local autumn show for gardeners of all ages
Twyford and Ruscombe Horticultural Association is busy planning its
Autumn Show, to be held in Loddon Hall, Twyford, on 10 September.
Junior members will be taking
along sunflower heads they have
been growing to be measured, and
judging by the success of a recent
potato growing competition, TRHA
is convinced it has some budding
horticulturists in their midst.
Visitors are welcome at the show
and refreshments with homemade
cakes will be available.
There is also an open invitation to
join a TRHA coach trip to RHS Wisley
on Wednesday 14 September. The £22
per person cost includes entry and
transport from Twyford. Details can
be found in the TRHA newsletter, or
on the website: http://www.trha.org.uk.
Payment can be made at the TRHA
store in Loddon Hall Road, Twyford,
RG10 9JA any Sunday morning. TRHA
hopes this first post lockdown trip will
be one of many more in the future.
If you would like to take advantage
of all the benefits of TRHA you can
Make a tea loaf and/or a courgette
cake and compare your baking
skills at the Sonning Show . . .
If parsnips are not your favourite vegetable to use in a
cake (see left) then here are two other unusual cakes . . .
and if you bake one or both of these why not enter them
in the Sonning Show Section B Cookery? (See page 17)
— 1 tsp bicarbonate of soda
— 1 ½ tsp ground cinnamon
— 1 tsp grated nutmeg
— 1 tsp salt
— 75g walnuts, chopped
— 75g dark chocolate, chopped
— 100g caster sugar
— 1 large egg, beaten
— 2 tbs orange marmalade
Method
Place fruit in a small bowl, pour over cold tea, leave to soak
overnight or until fruit swells.
Pre-heat oven 180˚C /160˚C fan /Gas 4. Grease a 900g/2lb
loaf tin. In a larger bowl combine flour, sugar, egg and
marmalade, add fruit and tea mix, stir thoroughly. Bake for 1
hour. Leave to rest for 10 minutes, then turn out to cool.
NB: cooking times and temperatures are for guidance only.
Ken Cole, dreamstime.com
apply for membership in the TRHA
store, or email Jenny Wager at:
trhamembership@gmail.com