No 48 - Parsnip Cake

 

Nearing the end of this 50 baking challenge I threw the recipe book aside for this one and scoured around for more recipes for cakes with vegetables in them – parsnips for instance.  It turns out that there are loads of parsnip cake recipes, so I started with this one from http://www.bakingmad.com/recipes/cake-recipes 

You’ll love this website, and my colleagues just raved about this cake.

 

 

 

Parsnip and Ginger Cake with Ginger ButterCream

 

250 grams self-raising flour

1 tsp baking powder

1 tsp baking soda
1 tsp ground ginger
125 grams golden caster sugar
125 grams light Muscovado sugar
2 stem ginger balls finely chopped
3 large eggs
200 grams finely grated parsnip
1.5 tsp vanilla extract
125 grams butter (melted and cooled slightly)

Preheat the over to 170 degrees C (fan oven), and line and grease 2 x 20cm round baking tins.

The original recipe says to sift the flour, leavening, ground ginger, and sugars and stir in the chopped stem ginger to coat it.  Then mix the eggs, grated parsnip, vanilla, and butter and pour it into the dry ingredients and mix gently.

My own experience is that Muscovado sugar does not sift, so I beat the eggs and Muscovado together before adding the butter and beating again.  I mixed the grated parsnip into the flour and then tipped in the wet mix.  It seemed to work. 

Divide the mix between two tins and bake for 25 minutes.

Let them cool a few minutes in the tins before turning them out.

Sandwich them together and ice the top with ginger butter cream:  150 grams softened butter, 300 grams icing sugar and 3 Tb syrup from the stem ginger.

Decorate the top with chopped crystallized ginger.

 

I have offered to help Sarah G with a couple of cakes for her RNLI fundraiser this weekend, so this is going on the 'to bake' list.  I think I'll double it, cook it in 3 x 23cm tins, and make a triple decker sandwich.