Name: Nutty Orange and Parsnip Cake Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves: 10–12
Cuisine: British
Ingredients: 250g (9oz) self-raising flour; 175g (6oz) brown sugar; 350g (12oz) parsnips, peeled and grated; finely grated zest 4 oranges; 85g (3½oz) pecans, toasted and roughly chopped; 250ml (9fl oz) olive oil; 3 large free-range eggs; 125g (4½oz) stem ginger, finely chopped

Ingredients

250g (9oz) self-raising flour
175g (6oz) brown sugar
350g (12oz) parsnips, peeled and grated
finely grated zest 4 oranges
85g (3½oz) pecans, toasted and roughly chopped
250ml (9fl oz) olive oil
3 large free-range eggs
125g (4½oz) stem ginger, finely chopped

250g (9oz) cream cheese
125g (4½oz) unsalted butter
2tbsp orange juice
125g (4½oz) icing sugar, sifted
finely grated zest 1 orange, to decorate

you will need

2 x 20cm (8in) round cake tins, oiled and bases lined with baking parchment

Method

Heat the oven to 180 C, 160 C fan, 350 F, gas 4. In a large bowl, combine the flour, sugar, parsnips, orange zest and pecans. In a separate bowl, whisk the oil, eggs and stem ginger together, then stir into the dry ingredients and mix thoroughly.
Spoon into the cake tins and bake for 45 to 55 minutes, until a skewer comes out clean. Leave for 10 minutes inside the cake tins before transferring to a wire rack.
To make the frosting, combine the cream cheese, butter, orange juice and icing sugar, and beat until smooth. Spread each cake layer with the frosting then sandwich them together. Decorate with curls of finely grated orange peel.

Top Tip for making Nutty Orange and Parsnip Cake

The sponge will freeze perfectly for up to 1 month. The fully decorated cake will sit in the fridge for up to 24 hours before serving.

Serves	10–12
Skill	Easy
Preparation Time	30 mins
Cooking Time	55 mins
Total Time	1 hours 25 mins