3 Reasons to Invest in a Set of Kitchen Scales + an Unusual & Super Delicious Cake

One of the most common questions I get asked from Stonesoup readers is to include measurements for cups and spoons with my recipes.

My response is always to politely suggest that they invest in a set of kitchen scales.

If you’re already one of the kitchen scale ‘enlightened’ then skip on down to this week’s recipe. I have an unusual and super delicious cake for you. And the star ingredient?

Yep. It’s parsnips.

But if you’re yet to start baking with grams or ounces, here are 3 reasons to invest.

1. Quicker and easier.
Just pop your container on the scales, hit the zero button and add your chosen ingredient. Too easy.

2. Less mess!
No need to get all your cups dirty. Just weigh directly into your bowl / saucepan / food processor.

3. Weight is much more accurate.
For baking it’s important to get your measurements right. Using cups (volume) can be really variable especially for flours which can lead to variable baking results. And not in a good way!

Are you with me?

And best of all they don’t take up much space. Plus these days they aren’t very expensive. Just go for digital scales that are easy to ‘zero’ and a design that’s easy to wipe clean.

Happy baking!

parsnip cake

Spiced Parsnip & Chocolate Chunk Cake

Inspired by the boys from Three Blue Ducks in Bronte. Love their new cookbook!

I know parsnip in a cake sounds a little bit weird, but it works just like carrot to keep everything moist. And there’s something about the spices, parsnip and chocolate together that makes me keep finding excuses to bake this.

300g (10.5oz) parsnips
200g (7oz) oil or melted butter
200g (7oz) brown sugar
250g (9oz) almond meal
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cumin
2 eggs
100g (3.5oz) dark chocolate smashed into chunks

1. Preheat your oven to 180C (350F). Line a loaf pan with baking paper.

2. Grate the parsnip using your food processor (or a grater). Remove the food processor blade and add the oil or butter, sugar, almond meal, baking powder, cinnamon, cumin, eggs and chocolate.

3. Stir until everything is mixed. Transfer the mixture to your prepared tin.

4. Bake for 1 hour or until the cake is deeply golden and feels springy in the middle when you touch it.

5. Cool in the tin or serve warm.

VARIATIONS
different veg – if parsnip in a cake is a bit too weird for you try carrot or zucchini (courgette) instead.

nut-free – replace almond meal with plain (all purpose) flour. Be prepared to reduce the baking time to make sure the cake doesn’t dry out.

chocolate-free – replace the chocolate with roasted nuts. Pecans, almonds or walnuts are all good.

vegan – replace eggs with a large ripe banana and increase the oil a little. I haven’t tried it for this recipe, so if you do please let me know how you get on.

sugar-free – I really love brown sugar here so if you’re using a sugar replacer like stevia or xylitol I would add in 1-2 tablespoons molasses for the flavour.

Video version of the recipe.

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With love,
Jules x

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These will only be available for a limited time to help encourage you to get your Christmas shopping done early!

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