Finely grated parsnip brings gentle sweetness and moisture to this warmly spiced square cake. Orange zest in the icing keeps the finish bright without hiding the flavour of the roots.
Ingredients
- 250g, peeled and finely grated Parsnips
- 200g Self-raising flour
- 150g Light brown sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 2 large Eggs
- 120ml Rapeseed oil
- 1, finely grated zest and 2 tbsp juice, divided Orange
- 120g, sifted Icing sugar
Method
- Heat the oven to 180°C (160°C fan). Grease and line a 20cm square tin. Peel and finely grate the parsnips.
- Whisk the flour, brown sugar, cinnamon and ginger in a large bowl. In another bowl, whisk the eggs, oil and orange zest until combined.
- Pour the wet mixture into the dry ingredients and fold until just combined. Fold in the grated parsnip without squeezing it dry.
- Spread the batter in the tin and bake for 40–45 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then lift onto a rack and cool completely.
- Mix the icing sugar with 1½ tbsp orange juice to make a thick but pourable icing, adding the remaining juice a few drops at a time if needed. Drizzle over the cold cake and leave for 15 minutes to set before cutting.
Allotment tip
Grate the parsnip finely so it softens evenly in the short bake. Use firm roots and avoid very woody centres; weigh after peeling and trimming.
Ingredient swaps
Replace the rapeseed oil with sunflower oil. A dairy-free cake is already possible; for an egg-free version use a tested egg-free cake formula rather than simply omitting the eggs.
Allergens: Wheat (gluten) in the flour; eggs.
Storing leftovers
Cool completely before covering. Refrigerate within two hours and eat within 48 hours because the cake is moist, or freeze uniced slices and thaw in the fridge.