Parsnip Cake

Method12 steps

1. 1

   Step 1: Preheat the oven to 180°C conventional (356°F) or 160°C fan. Line two 20 cm (8 inch) round sandwich tins with baking parchment.

2. 2

   Step 2: Peel the carrot (100 g) and parsnips (250 g) and grate on the coarse side of a box grater. Chop the walnuts (50 g) roughly.

   Uses 250 g parsnips · 100 g carrots · 50 g walnuts

3. 3

   Step 3: Stir the oil (175 ml), measured 50 ml cake honey and brown sugar (250 g) together in a mixing bowl.

   Uses 175 ml vegetable oil · 250 g brown sugar · 50 ml honey

4. 4

   Step 4: Beat the eggs (3) into the prepared oil, honey and brown-sugar mixture one at a time, beating well after each addition.

   Uses 3 eggs · 175 ml oil, 50 ml honey and 250 g brown sugar mixed

5. 5

   Step 5: Mix the self-raising flour (250 g) with the extra baking powder. Stir into the prepared egg-enriched mixture with the ground cinnamon (1 tsp), nutmeg (0.25 tsp) and ginger (0.5 tsp).

   Uses 250 g self raising flour · 2 tsp baking powder · 1 tsp ground cinnamon · 0.25 tsp ground nutmeg · 0.5 tsp ground ginger · same oil honey brown-sugar mixture with three eggs beaten in

6. 6

   Step 6: Stir the prepared chopped walnuts and grated parsnips and carrots into the spiced batter.

   Uses egg-enriched mixture with 250 g self-raising flour, baking powder and ground spices stirred in · 250 g grated parsnips, 100 g grated carrots and 50 g chopped walnuts

7. 7

   Step 7: Divide the complete prepared cake batter equally between the lined tins.

   Uses prepared spiced batter with grated vegetables and walnuts mixed in

8. 8

   Step 8: Bake the prepared cake layers for 20–25 minutes until a skewer inserted into the centre comes out clean.

   Bake parsnip cake · 25 minUses complete batter divided equally between two lined 20 cm tins

9. 9

   Step 9: Cool the baked cakes in their tins for 5 minutes, then turn onto a wire rack and leave until completely cool.

   Cool in tins · 5 minUses cake layers baked 20–25 minutes until a central skewer comes out clean

10. 10

    Step 10: Make the buttercream by putting butter (60 g) in a bowl and use the wooden spoon to beat until really soft.

    Uses 60 g butter

11. 11

    Step 11: Beat the separate tablespoon of buttercream honey (1 tbsp) and the icing sugar (150 g) into the prepared softened 60 g butter until smooth.

    Uses 150 g icing sugar · 1 tbsp honey · 60 g butter beaten soft

12. 12

    Step 12: Put one completely cooled cake layer on a plate, spread with the prepared honey buttercream and top with the second cooled layer.

    Uses prepared 60 g butter mixed with 150 g icing sugar and separate tablespoon honey · baked layers cooled five minutes in tins then completely on wire rack