Michelle Darmody's Parsnip Cake
Parsnips make a great base for a cake; their high sugar content allows for caramelisation as they disperse into the cake.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
250g plain flour
2 tsp baking powder
3 eggs, lightly beaten
1 tsp vanilla extract
175g butter, soft
210g light muscovado sugar
100ml maple syrup
1 small cooking apple, grated
Zest of 1 orange and 3 tbsp of the juice
250g parsnips, finely grated
50g hazelnuts, roughly chopped
For the icing
40g butter, soft
220g cream cheese
80ml maple syrup
2 tsp vanilla extract
Method
Line an 8-inch round cake tin with parchment.
Preheat your oven to 180ºC/gas mark 4.
Sieve the flour and baking powder and set aside.
Add the vanilla to your eggs, lightly whisk and set aside.
Heat the butter, sugar and maple syrup together over a low heat until dissolved.
Remove from the heat and pour into a large bowl.
Stir in the eggs until combined.
Add the flour and gently combine it.
Stir in the apple, orange zest and juice, the hazelnuts and the parsnips.
Scoop the batter into your prepared tin.
Bake for 40 to 45 minutes until a skewer comes out clean.
Once cool enough to handle, place onto a wire rack to cool completely.
To make the icing, whisk all of the ingredients until smooth and light and airy.
Cut the cake into two even discs.
Spread the icing on top of each disc and then sandwich them together so you have a layer in the middle and icing on the top of the cake.
Decorate as you wish. I like to add some chopped, toasted hazelnuts and dried fruit around the edges of the cake.
