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Parsnip Cake with hazelnuts
This deliciously moist parsnip cake with hazelnuts is a quirky twist on a classic carrot cake. Layered with a cream cheese icing, it is easy to make even for novice bakers.
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Ingredients
For the cake:
- 325 g self-raising flour
- 75 g ground almonds
- 240 g light brown sugar
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 250 g parsnips
- 120 g hazelnuts
- 120 g sultanas
- 400 ml soya milk unsweetened
- 160 ml rapeseed oil
For the icing:
- 400 g icing sugar
- 100 g dairy-free block margarine at room temperature
- 100 g dairy-free cream 'cheese'
- 1-2 tablespoon soya milk
- handful hazelnuts
Instructions
For the cake:
- Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4. Grease two 23cm (9 inch) cake tins and line with baking parchment / greaseproof paper.
- In a large bowl combine the self-raising flour, ground almonds, light brown sugar, baking powder, ground cinnamon and salt.
- Peel and trim the parsnips and grate them. Chop the hazelnuts.
- Add the soya milk and rapeseed oil into the bowl with the dry ingredients and mix until smooth.
- Stir through the parsnip, hazelnuts and sultanas.
- Divide the mixture between the two tins and bake for 30-35 minutes until a knife or skewer comes out clean.
- Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack, peel off the paper and leave until fully cool.
- TOP TIP: If you have time, the cake will be even better if you now put it in an airtight container or tin overnight. The crust will become soft and the cake will become more moist.
For the icing:
- Mix the icing sugar, margarine and cream cheese in a food mixer (or large bowl with a hand whisk), and beat together until completely smooth.
- Add the soya milk one tablespoon at a time until the icing is light and fluffy.
- Sandwich the two cakes together with a layer of icing in the middle (use about one third of the icing for this), and spread the remaining icing over the top of the cake.
- Sprinkle with roughly chopped hazelnuts if you wish.
Video
Notes
Storing the cake overnight in an airtight container or tin before icing makes a huge difference to the texture. The crust will become soft and the cake will become even more moist.
As soon as the wet ingredients are mixed into the dry, try to work quickly to get the cakes into the oven as soon as possible. The raising agent will get to work as soon as it is mixed in, and you want this to happen in the oven, not beforehand!
Nutrition
Serving: 1sliceCalories: 666kcalCarbohydrates: 90gProtein: 8gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gSodium: 308mgPotassium: 328mgFiber: 4gSugar: 61gVitamin A: 437IUVitamin C: 7mgCalcium: 156mgIron: 2mg
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