The root vegetable reaches its peak season between November and February here in the UK.
During this time parsnips are incredibly cheap with a 500g bag costing just 75p in Waitrose and a mere 65p at Tesco stores – so there’s no better time to buy them.
Whether they’re purchased especially for baking or you have a surplus of leftovers, this simple cake recipe is not to be missed for a unique twist on classic carrot cake.
Sharing the recipe on Kitchen Stories, the brand’s head chef Hannah Reder claimed: “Parsnips, like carrots, are also great for making sweet baked goods, you can prepare them just like carrots.
“The root gives the cake an earthy note and is perfect for an autumn or winter cake.”
READ MORE: Air fryer Christmas dinner recipes will save up to 68% energy
Ingredients
- 350g parsnips
- One orange
- 100g candied ginger
- Four sprigs of thyme
- 350g flour
- One and half teaspoon baking powder
- One teaspoon bicarbonate of soda
- Two teaspoons ground ginger
- Quarter teaspoon of salt
- Four eggs
- 250g caster sugar
- 340ml vegetable oil
- 200g butter (room temperature)
- 50g icing sugar
- 400g cream cheese
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How to make parsnip cake
Start by greasing and lining a 9x13inch baking pan with parchment paper, then preheat the oven to 190C.
Next, zest the orange and pluck the thyme leaves from the stems and set aside before peeling and finely grating the parsnips in a separate bowl.
Take another bowl and combine the flour, baking powder, bicarbonate of soda, ground ginger and salt to form a dry mixture. Beat the eggs and sugar together until frothy in a bowl and add a little vegetable at a time while doing this.
Gradually fold in the dry mixture and continue to stir until a smooth batter forms. Add the grated parsnip to the batter and mix with a spatula to combine everything.
Fill the lined baking pan with the mixture and bake for 40 minutes, or until a skewer comes out clean.
For the frosting, beat the butter and icing sugar until light and creamy, then slowly add the cream cheese a little at a time.
Chop the candied ginger into rough segments and set aside. Cover the completely cooled cake with the frosting then top with the ginger, orange zest and thyme leaves to serve.
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