Parsnip Cake
Amanda
This rich parsnip cake is moist and fluffy. naturally sweet and with the crunch of walnuts and warmth of ginger, cinnamon and nutmeg.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine British
Servings 8
Calories 617 kcal
For the cake
- 175 ml vegetable oil
- 250 g brown sugar
- 50 ml honey
- 3 eggs
- 250 g self raising flour
- 2 teaspoon baking powder
- 250 g parsnips
- 100 g carrots
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 50 g walnuts
For the buttercream
- 60 g butter
- 150 g icing sugar
- 1 tablespoon honey
Start by lining the tins with baking parchment.
Peel the carrot and parsnips and grate on the coarse side of a box grater. Chop the walnuts roughly.
Put the oil, honey and brown sugar in a mixing bowl and stir well.
Add the eggs to the mixture, one at a time and beat well after each addition.
Mix the flour with the baking powder and stir into the mixture with the spices.
Next add the chopped walnuts and grated vegetables.
Divide the mixture equally between the sandwich tins.
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4. Bake the parsnip cake for 20 to 25 minutes.
Leave them to cool in the tins for 5 minutes and then turn out onto a wire rack until completely cool.
Make the buttercream by putting butter in a bowl and use the wooden spoon to beat until really soft.
Add the honey then stir in the icing sugar. Beat until smooth.
Place one half of the parsnip cake on a serving plate. Spread the buttercream and top with the remaining layer.
Calories: 617kcalCarbohydrates: 90gProtein: 8gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 62mgSodium: 159mgPotassium: 300mgFiber: 3gSugar: 61gVitamin A: 2192IUVitamin C: 6mgCalcium: 132mgIron: 1mg