This is my post for the Snow Day Bake Off on A Slice Of Cherry Pie.
We have loads of snow here but are quite used to it. Steve is managing to get to work in Aberdeen. I have managed to get to my work too but I only work two days a week so the rest of the time the kids and I have stayed at home to keep cosy. Some cooking and baking and making cosy dens out of chairs, duvets and loads of cushions has kept us busy.
So, I decided to make Parsnip Cake from the Riverford Farm Cook Book.
250g unsalted butter, softened
250g caster sugar
4 medium eggs
250g self-raising flour, sifted
1 tsp ground mixed spice
175g toasted hazlenuts, finely chopped
250g peeled and finely grated parsnips
4 tbsp milk
For the topping -
125g cream cheese
60g unsalted butter
250g icing sugar, sifted
60g toasted hazlenuts, roughly chopped
1. Cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time, adding a spoonful of flour with each one.
2. Fold in the remaining flour, plus the spice, nuts, parsnips and milk.
3. Use baking parchment to line a rectangular tin, roughly 28 X 18 cm. Spoon in the mixture and place in the centre of an oven preheated to 180C/ GM 4.
4. Bake for 40-50 mins, until a skewer inserted into the centre comes out clean.
5. Remove from oven and leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
6. To make the topping, place the cream cheese and butter in a bowl and beat until soft.
7. Beat in enough icing sugar to give a thick consistency.
8. Spread the icing over the cake and scatter on the chopped hazlenuts.
9. Cut into squares or triangles to serve.
A nice, moist cake with a subtle but distinct flavour of parsnip. A cake for Autumn really with the lovely nuttiness and officially it is still Autumn but really it is winter. I like this cake and would probably make it again especially if I had parsnips to use up but I don't think it is quite as good as a sweet carrot cake.