An unusual recipe for walnut loaf cake with celeriac and pumpkin seeds. This is a great way to use up your root vegetables and has a deep and earthy flavour.
As much as I love a celeriac I knew the best possible chance to get my kids to eat it was to turn it into a cake.
You could add grated celeriac to pretty much any carrot cake recipe and you'd get good results. But I wanted to do something a bit different. Ideally something a little bit healthier, without any frosting.
This recipe is an adaptation of a Mary Berry recipe for courgette loaf and it was really good.
Everyone in the family devoured it. And even better, as the recipe makes two loaves, we delivered the extra one to friends with a newborn baby where by all accounts it was devoured too.
You really can't taste the celeriac at all. So should you not love the taste yet end up with one this is a great use for it.
How to make walnut loaf with celeriac and pumpkin seeds
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Walnut loaf with celeriac and pumpkin seeds
- 3 large eggs
- 275 ml sunflower oil
- 350 g caster sugar
- 350 g grated celeriac
- 165 g plain flour
- 165 g buckwheat flour
- 1 tsp baking powder
- 2 tsp bicarbonate of soda
- 1 tbsp ground cinnamon
- 175 g sultanas
- 125 g walnuts, chopped
- 25 g pumpkin seeds
Preheat the oven to 180°C(fan)200°C/gas mark 6. Grease and base line two 900g (2lb) loaf tins with greaseproof paper.
Measure all of the ingredients into a large mixing bowl and stir well to combine. Pour half into each prepared tin.
Bake in the pre-heated oven for one hour until the loaves are firm and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out and leaving to cool completely on a wire rack.