- 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
- for the orange frosting
- 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
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.