I came across this recipe and although I haven’t tried this yet I presume it would be very similar to the carrot cake I’ve already posted about. It’s amazing how root vegetables can transform a basic cake into something moist and wonderful.
Any winter supplies of parsnips that I harvest will make the main addition to this cake.
It’s a great idea for disguising parsnips for those claiming they don’t like them!
340g (12oz) parsnips, peeled and grated
115g (4 oz) hazelnuts or walnuts, chopped
370g (13oz) granulated or caster sugar
230g (8oz) plain flour
2 level tsps baking powder
2 level tsps cinnamon
1 level tsp salt
8 fl oz sunflower oil (or 4 fl oz hazelnut/walnut oil plus 4 fl oz sunflower oil)
1 tsp vanilla extract
Cream cheese filling
230g (8oz) soft cream cheese
115-170g (4-6oz) softened, unsalted butter
4 level tbsps icing sugar
1 tsp vanilla essence
Preheat the oven to 190°C/375°F. Mix the parsnips and nuts together. Blend the sugar, flour, baking powder, cinnamon, salt and oil and add to the parsnip mixture. When mixture is smooth, gradually beat in the eggs and add the vanilla. When smooth, place in two greased 23cm (9in) shallow cake tins and bake for 30-40 minutes. For a drier, crisper cake, use three 20cm (8in) sandwich tins and bake for 30 minutes.
To make the filling
Mix all the ingredients together and use to sandwich the cake layers together once they have cooled. Use any excess as icing.