There’s something special about baking with olive oil. It adds a depth of flavor, a delicate richness, and an unmistakable tenderness to cakes—without overpowering the ingredients. This Parsnip, Fig & Walnut Loaf Cake is a beautiful example of how extra virgin olive oil can elevate simple, seasonal ingredients into something extraordinary.
Parsnips bring a gentle sweetness, figs add a jammy richness, and walnuts offer a perfect crunch. Bellemille’s extra virgin olive oil ties everything together, keeping the loaf incredibly moist while enhancing the warm, earthy flavors. It’s the kind of cake that feels right for this time of year—rustic yet elegant, perfect with a cup of tea or a drizzle of honey for a little extra indulgence.
Whether you're baking for friends, treating yourself, or looking for a new way to use Bellemille in your kitchen, this loaf cake is sure to become a favorite. Keep scrolling for the recipe—you’ll want to try this one ASAP.
Ingredients
For the Loaf:
- 1 1/4 cups all-purpose flour
- Zest of 1 blood orange, divided
- 8 oz. parsnips, finely chopped in a food processor or grated
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup dried figs, chopped
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 teaspoons vanilla extract
- 2/3 cup Bellemille extra virgin olive oil
- 3/4 cup walnuts, toasted and finely chopped
For the Blood Orange Glaze:
- 1/2 cup powdered sugar
- Blood orange zest (to taste)
- Juice of the blood orange (adjust for consistency)
Instructions
- Preheat & Prepare: Preheat your oven to 325°F (165°C). Line an 8x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and half of the blood orange zest. Toss in the chopped figs last to prevent them from clumping.
- Blend the Wet Ingredients: If using a food processor, pulse together the parsnips, eggs, sugars, vanilla, and remaining blood orange zest until combined. Slowly stream in the olive oil until a smooth, creamy mixture forms. If mixing by hand, whisk these ingredients together in a bowl until well blended.
- Combine & Fold: Add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the toasted walnuts.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake is baking, whisk together the powdered sugar, blood orange zest, and enough juice to create a pourable glaze.
- Cool & Glaze: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, drizzle with the blood orange glaze.
Enjoy this loaf with a cup of espresso for breakfast, as an afternoon pick-me-up, or as a simple yet elegant dessert.
