Page title and description

Parsnip cake
Ingredients
- 250g unsalted butter, softened
- 250g caster sugar
- 4 medium eggs
- 250g self-raising flour, sifted
- 1 tsp ground mixed spice
- 175g hazelnuts, toasted and finely chopped
- 250g parsnips, peeled and finely grated (weight after preparation)
- 4 tbsp milk
- 125g cream cheese
- 60g unsalted butter, softened
- about 250g icing sugar, sifted
- 60g hazelnuts, toasted and roughly chopped
Method
Prep time:
15 min
PT15M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Preheat oven to 180°C/Gas 4. Use baking parchment to line a rectangular tin, roughly 28 x 18cm. -
Step 2
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. Fold in the remaining flour, plus the spice, nuts, parsnips and milk. -
Step 3
Spoon the mixture into the tin and place in the centre of the oven, bake for 40-50 minutes, until a skewer inserted in the centre comes out clean. Remove from the oven and leave in the tin for 10 minutes before turning out on to a wire rack to cool completely. -
Step 4
To make the topping, place the cream cheese and butter in a bowl and beat until soft. Beat in enough icing sugar to give a thick consistency. Spread the icing over the cake and scatter on the chopped hazelnuts. Cut into squares or triangles to serve.