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Spiced parsnip cake
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340g tub soft cheese
60g icing sugar, sifted
1½ lemons, zest
180ml sunflower oil, plus extra for greasing
220g parsnips (about 3)
250g plain flour
2½ tsp baking powder
2 tsp mixed spice, plus extra for dusting
¼ tsp sea salt
1 orange, zest and 2 tbsp juice
260g light brown soft sugar
155g desiccated coconut
1. First make the icing. Beat the soft cheese in a bowl until soft. Gently fold in the icing sugar, zest of 1 lemon and a pinch of salt. Be careful not to overmix as the cheese will become too soft. Cover and chill. Preheat the oven to 200˚C, gas mark 6. Grease and line a 23cm loose-based, deep round cake tin, then peel and grate the parsnips.
2. In a bowl, sift together the flour, baking powder, mixed spice and salt. In another bowl, combine the eggs, milk, orange zest and juice, oil and sugar. Tip in the flour mixture, grated parsnip, desiccated coconut and raisins; thoroughly combine.
3. Pour the mixture into the prepared tin, cover with foil and bake for 30 minutes, then remove the foil and bake for a further 25-35 minutes, until the cake is firm to the touch and a skewer inserted into the centre comes out mostly clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack. When completely cool, spread the chilled icing over the top and dust with a little more mixed spice and the remaining lemon zest.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (12) 2258kJ
This recipe was first published in October 2019.