The sweet white chocolate in this cake works so well with the bitter parsnip, and the addition of a root veg helps to make this cake really moist. The added benefit of the veg is that the cake doesn’t dry out as quickly..I have no idea what the science is behind this brilliant side effect, but it means I often use this recipe when I need to make the cake a few days in advance.
The sponge can be finished off in any way you want, a light cheese frosting works well, and because it’s quite dense, fondant sits on top of it nicely.
- 175g Butter
- 250g Light Brown Sugar
- 3 eggs
- 250g self raising flour
- 2tsp baking powder
- 250 g parsnips
- juice of 1 orange
- 150g good quality white choc, crumbled up into small chips
- Preheat the oven to 180C
- Peel and grate the parsnips, and squeeze any excess liquid with muslin or a tea towel
- Line 2 circular 20cm tins, or 1 deep 22cm square tin
- Dissolve the butter in a hot pan, add sugar and keep stirring on a low heat until the sugar has dissolved. Leave mixture to cool slightly
- Whisk the eggs and then add to the butter sugar mixture
- Gently stir in the flour and baking powder baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice.
- Now add the parsnip, white choc pieces and orange juice and fold the mixture together
- Pour the mixture equally between two tins, or into one tin and bake for bake for 30 mins for two, and up to 50 mins for one cake.
- Take the cake out when the top is golden brown and springy to touch
- Dust with icing sugar or apply any other type of topping you fancy once the cake is cooled.