Silver Spoon

Parsnip and Ginger Cake with Ginger Buttercream

Recipe Submitted By: bakingmad

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

Preparation Time 25 minutes
Baking Time 25 minutes
Portions 8
Skill Level Easy
Average Rating 5 stars
 

Parsnip and Ginger Cake with Ginger Buttercream Ingredients

250 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1 tsp Baking Powder
1 tsp Bicarbonate Of Soda
1 tsp Salt
1 tsp Ground Ginger
125 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
125 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
2 Stem Ginger balls, finely chopped
3 Eggs large
200 grams Parsnip finely grated
1.50 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
125 grams Salted Butter melted and slightly cooled
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Additional Ingredients

For the Icing:

300 grams Golden Icing Sugar (Billington's) sifted, plus a little extra for dusting Golden Icing Sugar (Billington's)
150 grams Salted Butter at room temperature
3 tbsp Stem Ginger syrup
 

This recipe uses

  • Self Raising White Flour (Allinson Nature Friendly)
  • Golden Caster Sugar (Billington's)
  • Light Muscovado Sugar (Billington's)
  • Vanilla Extract (Nielsen Massey)
  • Golden Icing Sugar (Billington's)

How to make Parsnip and Ginger Cake with Ginger Buttercream

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. Preheat the oven to 180C, fan 160C, gas 4 and grease and base line 2 x 20cm Victoria sponge cake tins.
  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.
  3. In another bowl mix together the eggs, parsnips, extract and butter.
  4. Pour onto the flour mixture and fold in well but don’t over mix.
  5. Divide equally between the tins and spread out evenly to the sides.
  6. Bake in the preheated oven for 25 minutes until springy to the touch and coming away from the tins.
  7. Leave in the tins for a few minutes before turning out onto a cooling rack and cool.
  8. Meanwhile make the icing by beating together the icing sugar, butter and ginger syrup until light and fluffy.
  9. 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.
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Reviews

Read all reviews (1) | Average rating: 5 stars

""Great recipe, all my wife loved this cake, and the rest of the family could not believe how good this is. "

13-06-2013 | Author: moonbug | 5 stars

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