Apple, Pecan & Parsnip Mini Loaves

Makes 12


For the Cake

  • 200g butter, plus a little extra for greasing (or Cake Release)
  • 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

To decorate

  • 3 eating apples
  • juice of 1 lemon
  • 3 tbsp Salted Caramel Sauce
  • icing sugar
  • pecans, roughly chopped


  1. Preheat the oven to 180°C/Gas 4. Grease the mini loaf tin.
  2. 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.
  3. 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.
  4. 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.
  5. 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.