Parsnip Cake
This rich parsnip cake is moist and fluffy. naturally sweet and with the crunch of walnuts and warmth of ginger, cinnamon and nutmeg.
Equipment
- Mixing bowl
- box grater or food processor with large grating disc
- Wooden spoon
- 2 round sandwich tins 20cm diameter or 8 inch
- cooling rack
Ingredients
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
Instructions
- 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.
Nutrition
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
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