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A cake split in half filled and topped with buttercream Tried & Tested

Parsnip and ginger cake with ginger buttercream

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5 stars based on 1 ratings

This zesty cake has just the right amount of spiciness to create a wonderfully different dessert.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

  • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp Salt
  • 1tsp 1tsp Ginger (ground)
  • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 2 2 Stem ginger balls
  • 3 3 Egg(s) (free range) large
  • 200g 7⅛ oz Parsnip(s) finely grated
  • 1½tsp 1½tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  • 125g 4½ oz Butter (salted) melted and slightly cooled

For the icing

  • 300g 10⅝ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 150g 5⅜ oz Butter (salted) at room temperature
  • 3tbsp 3tbsp Stem ginger syrup

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180C (fan 160C, gas mark 4) and grease and base line 2 x 20cm Victoria sponge cake tins.

  2. Classic mode Step 2

    Sift the flour into a bowl, stir through the baking powder, bicarbonate, salt, ground ginger and sugars. Stir through the stem ginger to coat in the flour mixture.

    Ingredients for this step

    • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp Salt
    • 1tsp 1tsp Ginger (ground)
    • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3tbsp 3tbsp Stem ginger syrup
  3. Classic mode Step 3

    In another bowl mix together the eggs, parsnips, extract and butter. Pour onto the flour mixture and fold in well but don’t over mix.

    Ingredients for this step

    • 3 3 Egg(s) (free range) large
    • 200g 7⅛ oz Parsnip(s) finely grated
    • Vanilla extract
    • 150g 5⅜ oz Butter (salted) at room temperature
  4. Classic mode Step 4

    Divide equally between the tins and spread out evenly to the sides.  Bake in the preheated oven for 25 minutes until springy to the touch and coming away from the tins. Leave in the tins for a few minutes before turning out onto a cooling rack and cool.

  5. Classic mode Step 5

    Meanwhile make the icing by beating together the icing sugar, butter and ginger syrup until light and fluffy. Ice the top of one cake with half of the icing, then top with the other cake and finish using the remaining icing. Dust with icing sugar.

    Ingredients for this step

    • 300g 10⅝ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 150g 5⅜ oz Butter (salted) at room temperature
    • 3tbsp 3tbsp Stem ginger syrup