The foundation vegetable reaches its peak season between November and February right here within the UK.
Throughout this time parsnips are extremely low cost with a 500g bag costing simply 75p in Waitrose and a mere 65p at Tesco shops – so there’s no higher time to purchase them.
Whether or not they’re bought particularly for baking or you have got a surplus of leftovers, this straightforward cake recipe is to not be missed for a singular twist on traditional carrot cake.
Sharing the recipe on Kitchen Tales, the model’s head chef Hannah Reder claimed: “Parsnips, like carrots, are additionally nice for making candy baked items, you’ll be able to put together them identical to carrots.
“The foundation offers the cake an earthy observe and is ideal for an autumn or winter cake.”
Methods to make parsnip cake
Begin by greasing and lining a 9x13inch baking pan with parchment paper, then preheat the oven to 190C.
Subsequent, zest the orange and pluck the thyme leaves from the stems and put aside earlier than peeling and finely grating the parsnips in a separate bowl.
Take one other bowl and mix the flour, baking powder, bicarbonate of soda, floor ginger and salt to kind a dry combination. Beat the eggs and sugar collectively till frothy in a bowl and add slightly vegetable at a time whereas doing this.
Steadily fold within the dry combination and proceed to stir till a easy batter types. Add the grated parsnip to the batter and blend with a spatula to mix every little thing.
Fill the lined baking pan with the combination and bake for 40 minutes, or till a skewer comes out clear.
For the frosting, beat the butter and icing sugar till mild and creamy, then slowly add the cream cheese slightly at a time.
Chop the candied ginger into tough segments and put aside. Cowl the fully cooled cake with the frosting then high with the ginger, orange zest and thyme leaves to serve.