Parsnip cake. It might not be new to the baking world, but it’s the first time I’ve tried it, so it’s new to me. Parsnip does the same as carrot does in a cake – it keeps it moist. I’ve never been a fan of carrot cake, but I think it more because of the sometimes overpowering cinnamon in it than anything else. But that’s the beauty of making things yourself – you can leave out anything you don’t like! I think you’ll be pleasantly surprised with this lovely, sticky teatime treat.
175g unsalted butter
100ml maple syrup (or golden syrup)
200g demerara sugar
250g self raising flour
1tsp baking powder
2tsp mixed spice
250g parsnips, peeled and grated
For the buttercream:
100g unsalted butter
200g icing sugar, plus extra for dusting
Pre-heat your oven to 170c and grease two loose bottomed cake tins.
In a large saucepan, melt together the butter, syrup and sugar over a moderate heat until smooth.
Remove from the heat and leave to cool for a few minutes.
Next, beat in the eggs before adding the flour, baking powder and mixed spice and mix well.
Finally, add the grated parsnips and stir until thoroughly combined.
Divide the batter equally between the two tins and bake for 25-30 minutes, until the sponges are springy to the touch, and a skewer inserted into the centre of the cakes comes out clean.
Remove the sponges from the tins and leave to cool on a wire rack.
To make the buttercream, put the butter and icing sugar in a microwavable bowl and heat in the microwave for 15-20 seconds, until the butter is just starting to melt. Gently mix together until it’s lightly and creamy.
Once the sponges have cooled, sandwich them together with the buttercream and sprinkle a little icing sugar on top.