The earthy flavours of rosemary, parsnip, roasted nuts and mushrooms combine in this delicious winter cake.  A dense and delightful cake that will add flavour and flair to any affair. Delicious as a side dish and perfect on its own, as long as you serve it with a glass of wine! Try it with the 2019 La Motte Chardonnay or 2018 La Motte Millennium.

Savoury Mushroom, parsnip & rosemary cake

Serves 6-8

Prep time: 30 min

Bake: 45 min

Ingredients

150 g Unsalted butter

200 g Parsnips

50 g Toasted hazelnuts

50 g blanched almonds

30 g pecan pieces

2 x large leeks, sliced

200 g Brown mushrooms, chopped

200 g Porcini mushrooms, chopped

2 large garlic cloves, peeled and chopped finely

4 x fresh rosemary sprigs, rinsed and chopped finely

Small bunch of fresh sage, finely chopped

100 g bread crumbs

50 g plain cake flour

100 ml golden syrup

1 Tblsp butter

200 g feta cheese

3 x large free range eggs

Method:

Pre-heat the oven to 190 ⁰C

Lightly butter a 20 cm loose bottomed cake tin and line the base with baking paper.

Cook the parsnips for 8 – 10 min and place in a colander.

Toast the nuts by placing in an even layer on a baking sheet for 5 min

Cool, roughly chop and set aside

Melt 75 g butter in a large frying pan on a low heat, add the leeks, season and cook gently

And cook until soft, about 10 min. place in a mixing bowl

Add the remaining 75 g butter to the pan and turn up the heat to high

When the butter is hot and foaming add the mushrooms, season with salt and pepper and cook for 5 – 7 min, tossing every now and then until golden brown

Add the garlic and cook for 2 min

Add to the leeks along with the nuts, chopped herbs, bread crumbs and flour, taste and season.

Wipe out the pan and bring up to a medium high heat add the golden syrup and a table spoon of butter.

When bubbling, add the parsnip pieces and fry 3-4 min until golden, repeat until all the parsnips are done.

Keep the syrup to one side.

Place in prepared cake tin.

Crumble the feta into the nut mixture, crack in the eggs and mix well to combine.

Spoon on top of the parsnips and press down slightly.

Bake at 190 ⁰C for 45 min

Cover the top with foil if it browns too much.

Leave to cool in the tin for 15 min

Revert to a plate and peel off the baking paper.

Reheat the syrup with some Maldon salt and a few sprigs of rosemary and pour over the cake.

Serve with dressed endive leaves